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@aliakhmet_musical: TAUEKEL #ALIAKHMET

ALIAKHMET 02
ALIAKHMET 02
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Monday 28 September 2026 21:45:01 GMT
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user8434947771901
Нурлаз :
оте дурыс
2026-10-13 13:57:20
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daniyar.790
Данияр :
🇰🇿☝🏻🤲🏻☝🏻🇰🇿☝🏻🫂😌
2026-09-29 08:33:53
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krasav4ik_017
🐼 Panda 🐼 :
шыктыма???
2026-10-14 16:17:59
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wrdudje
Mar :
ас қалды
2026-09-29 17:17:29
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apo_o77
Akzhol :
2026-10-06 02:44:03
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onbir9
𝑬𝑳𝑬𝑽𝑬𝑵 🖤 :
✊🫂
2026-09-28 21:46:00
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Thanksgiving Harvest Salad with Apple Cider Dressing A fresh, colorful fall salad with roasted butternut squash, crisp apples, sweet cranberries, creamy feta, and candied pecans, tossed in a honey-Dijon apple cider dressing. Servings: 4 Ingredients For the Salad 1 handful spring mix 1 handful arugula 2 cups cubed butternut squash (about 1 cup after roasting) 1 medium apple, thinly sliced ½ cup dried cranberries ½ cup candied pecans, plus 2 tbsp for topping 4 oz (115 g) feta cheese, crumbled, plus 2 tbsp for topping ¼ cup red onion, thinly sliced ¼ cup fresh parsley, chopped For the Apple Cider Dressing 1 tbsp apple cider vinegar 2 -4 tbsp extra-virgin olive oil 2 tbsp honey 1 tbsp Dijon mustard ½ tsp garlic powder ½ tsp ground cinnamon Salt and black pepper, to taste Instructions 1. Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until tender and golden. Allow to cool. 2. Prepare the ingredients: Thinly slice the apple and red onion, and chop the parsley. 3. Mix the dressing: Whisk all dressing ingredients together until smooth. 4. Combine: Add the spring mix, arugula, roasted squash, apple, cranberries, red onion, parsley, feta, and candied pecans to a large bowl. 5. Toss: Drizzle with the dressing and gently mix until everything is evenly coated. 6. Serve: Transfer to a serving plate and finish with an extra 2 tbsp each of feta and candied pecans just before serving. Tip: Add the dressing right before serving to keep the greens fresh and crisp. #thanksgivingvibes #salad #healthy #autumn #holidays
Thanksgiving Harvest Salad with Apple Cider Dressing A fresh, colorful fall salad with roasted butternut squash, crisp apples, sweet cranberries, creamy feta, and candied pecans, tossed in a honey-Dijon apple cider dressing. Servings: 4 Ingredients For the Salad 1 handful spring mix 1 handful arugula 2 cups cubed butternut squash (about 1 cup after roasting) 1 medium apple, thinly sliced ½ cup dried cranberries ½ cup candied pecans, plus 2 tbsp for topping 4 oz (115 g) feta cheese, crumbled, plus 2 tbsp for topping ¼ cup red onion, thinly sliced ¼ cup fresh parsley, chopped For the Apple Cider Dressing 1 tbsp apple cider vinegar 2 -4 tbsp extra-virgin olive oil 2 tbsp honey 1 tbsp Dijon mustard ½ tsp garlic powder ½ tsp ground cinnamon Salt and black pepper, to taste Instructions 1. Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until tender and golden. Allow to cool. 2. Prepare the ingredients: Thinly slice the apple and red onion, and chop the parsley. 3. Mix the dressing: Whisk all dressing ingredients together until smooth. 4. Combine: Add the spring mix, arugula, roasted squash, apple, cranberries, red onion, parsley, feta, and candied pecans to a large bowl. 5. Toss: Drizzle with the dressing and gently mix until everything is evenly coated. 6. Serve: Transfer to a serving plate and finish with an extra 2 tbsp each of feta and candied pecans just before serving. Tip: Add the dressing right before serving to keep the greens fresh and crisp. #thanksgivingvibes #salad #healthy #autumn #holidays

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