autumn salad with maple vinaigrette and waffle croutons

*This is a sponsored post for Eggo brand waffles.  The recipe, thoughts and opinions are my own!*

autumn salad with maple vinaigrette and waffle croutons | Sweet Anna's

I was really excited about this challenge to come up with non-breakfast (as in: not just butter and syrup) uses for our favorite freezer waffles.

Actually I kind of love a challenge of any kind, but my family’s obsession with Eggo waffles made this one extra fun.

This week’s theme is Thanksgiving foods.  (Waffles on Thanksgiving?  Really?!)

Yep!   And,of course, my first thought was some kind of waffle stuffing, but that just seemed too…  I don’t know.  Too much work I guess.

Then this salad idea popped into my head and oh my word is it good.

The funny thing is, I don’t really remember serving or eating salad at any Thanksgiving dinners.  Oh, I know they must have been there, but I never got around to them.  I plan on changing that ‘salad-is-second-rate’ mindset with this one.

The combination of a maple vinaigrette with the buttery, toasted waffle croutons, toasted almonds and dried cranberries is just so much fun.

The waffle croutons are the perfect balance of crunchy and chewy and the dried cranberries are such a great complement to the tangy maple dressing.

Read More »

oven roasted cabbage

Oh my word.  How have I not had this deliciousness in my life before now??

I adore cabbage.  Always have.

My mom used to make me big bowls of steamed cabbage with butter and salt for lunch when I was little, and I have loved it that way ever since.

So, I guess I never thought about trying something new…

If it’s not broke, don’t fix it, right??

Well, I wish I had tried this years ago, because I am absolutely hooked on this new version of my beloved cabbage!

Unfortunately my sweet little nursling was not as fond of this treat as I was, so it will be a while before I will be able to make this again, but I will enjoy it oh so much when I can!

And if you think you don’t like cabbage…  try this, k?  You just might become a convert!!

oven roasted cabbage


  • 1 head green cabbage
  • 2 tablespoons extra virgin olive oil
  • salt & pepper, to taste


Preheat the oven to 400ºF. Line a baking sheet with foil.

Remove the outer leaves of the cabbage and discard. Cut the cabbage straight down into several thick slices.

Lay the slices out on the baking sheet, and then drizzle generously with olive oil and salt & pepper.

Roast for about 30 minutes, until the cabbage is starting to brown. Serve immediately, with more salt & pepper to taste!

spicy pesto chicken with wilted fresh baby spinach

This meal was a delicious surprise born out of necessity.

I need to eat more greens and protein for this baby and I have been having a hard time doing that.  Nothing sounds or tastes good.

Until this, that is!

I made my homemade pesto sauce, but loaded it up with crushed red pepper flakes because I love a kick.

Then I warmed some of it up on the stove with some grilled chicken breast and tossed in a ton of fresh baby spinach until it was all coated and jut barely wilted with the warm pesto sauce.

I was so worried that all would be able to think about was the noodles that I was wishing were on my plate with this, but I didn’t miss them at all!  In fact, I made it again the next day and ate it twice!!

Try this sometime if you need a good protein/greens meal and are getting tired of cold salads like I am!  :o)

Spicy Pesto Chicken with Wilted Fresh Baby Spinach Recipe
serves 2

1/4 cup or so homemade spicy pesto sauce*
1 chicken breast, grilled or sautéed and sliced
3-4 large handfuls fresh baby spinach

In a large pan over medium heat, warm the pesto sauce and chicken together.  Once they are both nice and warm, toss in the spinach, turning and stirring often until coated with the pesto sauce and just as wilted as you like (I prefer mine barely warmed, and not too soft!)


*Spicy Pesto Sauce Recipe

2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove
1 teaspoon red pepper flakes, to taste
1/2 cup (or so) extra virgin olive oil
salt & pepper, to taste
1/2 cup fresh grated parmesan cheese

In your food processor, place the basil, toasted pine nuts, garlic, and red pepper flakes. Pulse until everything is finely chopped.

Turn the food processor on and slowly stream in the olive oil until you have a smooth, creamy consistency.
Store any leftover in a small jar in the fridge with a thin layer of olive oil poured on top.

Or you can freeze leftover pesto to use later!