Comments on: Festive Kale Salad, Butternut Squash, Honey Rosemary Vinaigrette

By: Angela Roberts

Angela Roberts — Mon, 15 Oct 2018 13:46:33 +0000

In reply to Mimi. Thank you Mimi. Yep. Been around here for almost ten years.

By: Mimi

Mimi — Sun, 14 Oct 2018 17:01:16 +0000

Oh my goodness! You’re so creative! I love these butternut squash stars. They make the salad! Well, they also make the salad even prettier! By the way, it’s smart that you mentioned on IG that you have a blog – I had no idea.

By: Italian Soup with Sausage and Spicy Olive Oil Drizzle

Italian Soup with Sausage and Spicy Olive Oil Drizzle — Sun, 30 Sep 2018 10:52:51 +0000

[…] a recent post, I featured this Festive Kale Salad, using Spectrum® Rosemary Extra Virgin Olive Oil for a delightful rosemary honey […]

By: Angela Roberts

Angela Roberts — Tue, 18 Sep 2018 02:53:04 +0000

In reply to Joanne.

Joanne,
You roast the walnuts for 4 to 5 minutes. I would first put a little bit of olive oil.
This help release their flavor.
Thanks
Angela

By: Joanne

Joanne — Sun, 16 Sep 2018 15:59:25 +0000

Love you recipes and commentary.
I’m going to make this beautiful salad this afternoon but I’m wondering from the instructions #6…what is to be “roasted “…walnuts?
Thanks.