President Donald Trump is scheduled to make "an exciting announcement related to the Department of Defense," White House Press Secretary Karoline Leavitt said late Monday evening. At 2 p.m. on Tuesday afternoon...

A judge has ruled the Trump administration's use of National Guard troops during Southern California immigration enforcement protests is illegal.

This Autumn Salad is colorful, fresh, and full of seasonal flavor with kale, sweet potatoes, cranberries, and a light homemade vinaigrette! A 15-MINUTE SALAD I absolutely LOVE seasonal salads like this. I could honestly eat salads and soups every day of the week! So I thought I would take some of those seasonal flavors like sweet potato, pumpkin seeds and dried cranberries and create a super flavorful salad with the most delicious homemade dressing (that doesn’t overwhelm the other flavors!) Plus it has some great texture with the broccoli and toasted nuts so it really is a filling salad. I think this is the perfect dinner salad (girl dinner anyone?) or a salad to make ahead for your work lunch or for a fall gathering with friends! FREQUENTLY ASKED QUESTIONS:  Do I have to massage the baby kale? No, you do not have to massage the kale first like you do with regular kale. Baby kale is not as sharp. If you’re using regular kale, I would suggest massaging it first. Here are instructions on how to do that. What else can I add to this salad? You can also add roasted butternut squash, apples, pears, chickpeas, quinoa, sunflower seeds, pomegranate seeds, goat cheese, or feta cheese if you’re looking for other options to change this up a bit! If you want to add some protein, try some cooked chicken or salmon. Can I make this salad ahead of time? Yes! You can prep all the components in advance and (keep the vinaigrette stored separately.) Just toss everything together with the vinaigrette when you’re ready to eat. What can I serve with this salad? This really is It pairs well with roasted chicken, turkey, pork, or even a cozy fall soup like butternut squash soup or tomato soup. Any of your favorite soups would work nicely too. How to store leftover salad? You can keep the undressed salad in the fridge for up to 3 days. Keep the dressing separate until ready to serve. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) avocado oil – you can use olive oil or your favorite oil here. red wine vinegar– you can use white wine, rice vinegar or even white – but after some testing, the red wine vinegar gave the best flavor. honey – you could also use agave syrup if you prefer. Dijon mustard – I really recommend sticking to Dijon here. Don’t try to swap it out for regular yellow mustard. I think yellow mustard would be too vinegary and strong. We are looking for a milder flavor profile here. salt and pepper – feel free to add additional seasoning you enjoy. Garlic powder, lemon pepper seasoning or some Italian seasoning would all work as well. baby kale and baby spinach mix– this is a combination mix that I really enjoy. I grabbed this Kale and Spinach Mix from Walmart (not a paid affiliate link), but any mix will do. If needed, you can buy the two separately and mix them together or just use baby spinach or baby kale by itself if you prefer. You can really use what you enjoy here. chopped broccoli – I try to keep these and nice bite-sized. There is nothing worse than digging into a salad and the sizes are ginormous – ha! sweet potato– cooked and cubed. To keep this easy, you can grab a bag of steamable sweet potatoes and microwave them. Just be careful not to over-steam them or they’ll turn out mushy. dried cranberries – I just pick up a bag of Craisins but you could just use raising or golden raisins if you prefer. If you don’t like them at all, just don’t use them or swap for an alternative. pumpkin seeds – sometimes you’ll see this in packaging as “Pepitas”. These can be left out if you don’t have them or don’t like them. walnuts– as with all salads, you can remove the nuts if you don’t like them, or swap them out for other choices. shallot – try to stick with a shallot rather than a red onion or other substitute if possible. I tried this with both and everyone really loved it with the shallot. shaved parmesan – Try goat cheese or feta instead of Parmesan for a twist. HOW TO MAKE AN AUTUMN SALAD: In a small bowl, add the vinaigrette ingredients. Mix until combined. Set aside. To a medium bowl, add the salad ingredients. Drizzle the vinaigrette on top and gently toss. Serve immediately.   CRAVING MORE RECIPES?  Italian Chopped Salad Broccoli Cauliflower Salad The Best Kale Salad Cornbread Salad Seven Layer Salad Print Autumn Salad A mix of fresh fall salad ingredients with a homemade dressing. Course SaladCuisine American Prep Time 15 minutes minutesTotal Time 15 minutes minutes Servings 6 Calories 306kcal Author Brandie Skibinski IngredientsVinaigrette¼ cup avocado or olive oil⅛ cup red wine vinegar (can use white wine, rice vinegar or white – best flavor with red)1-2 Tablespoons honey (or agave syrup, to taste)1 teaspoon Dijon mustard¼ teaspoon salt¼ teaspoon black pepperSalad5 ounce package baby kale and baby spinach mix3 cups chopped broccoli1 sweet potato, cooked and cubed½ cup dried cranberries½ cup pumpkin seeds½ cup walnuts1 shallot, sliced½ cup shaved parmesan InstructionsIn a small bowl, add 1/4 cup avocado or olive oil, 1/8 cup red wine vinegar, 1-2 Tablespoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Whisk until combined. Set aside. To a medium bowl, add 5 ounce package baby kale and baby spinach mix, 3 cups chopped broccoli, 1 sweet potato, cooked and cubed, 1/2 cup dried cranberries, 1/2 cup pumpkin seeds, 1/2 cup walnuts, 1 shallot, sliced and 1/2 cup shaved parmesan. Drizzle the vinaigrette on top and gently toss. Serve immediately. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. This recipe makes 4-6 servings. NutritionCalories: 306kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Sodium: 296mg | Fiber: 5g | Sugar: 13g

In a bold display of civic pride, Chicago residents celebrated the city’s decision to keep the National Guard at bay over the weekend, marking the occasion with a festive tally of 7 dead and 54 injured in a series of shootings across the city. The impromptu “Freedom from Intervention” gala, as locals dubbed it, showcased Chicago’s commitment to handling its own affairs with characteristic flair. “We don’t need outsiders coming in to tell us how to live,” said local resident and self-proclaimed community organizer, Rayquan Jones, ducking behind a parked car to avoid stray bullets. “This is our city, and we’ll solve our problems the Chicago way—loudly and with questionable aim.” The weekend’s festivities kicked off Friday night with a series of block parties that quickly escalated into what authorities described as “a masterclass in chaos.” By Sunday evening, the city’s hospitals were reportedly turning away patients due to a shortage of beds, bandages, and patience. “We’re used to it,” sighed Dr. Emily Chen, an ER physician at Stroger Hospital, as she stitched up her 14th gunshot wound of the night. “It’s like Groundhog Day, but with worse outcomes.” City officials, meanwhile, hailed the absence of the National Guard as a victory for local autonomy. “Chicagoans have shown they can manage their own destiny,” Mayor Brandon Johnson declared from an undisclosed, heavily fortified location. “Seven fatalities and 54 injuries is a small price to pay for self-determination. We’re trending in the right direction.” Residents took to the streets to celebrate their independence with fireworks, some of which were suspiciously bullet-shaped. Neighborhoods like Englewood and Austin hosted particularly lively events, with attendees describing the atmosphere as “electric, mostly from the muzzle flashes.” Local entrepreneur Tasha Williams set up a pop-up stand selling commemorative T-shirts reading “Chicago: We Got This,” though sales were reportedly interrupted by a drive-by. Critics of the city’s stance argued that the National Guard’s presence might have dampened the festivities. “I’m not saying we need the military on every corner,” said community activist Maria Lopez, “but maybe a few Humvees could’ve reminded people to aim for the sky instead of each other.” Her comments were met with swift rebuttals from locals, who insisted that outside intervention would only dilute Chicago’s unique cultural vibrancy. As the city begins its cleanup efforts—consisting mainly of sweeping shell casings into storm drains—residents remain defiant. “We don’t need the National Guard,” said lifelong Chicagoan Marcus Evans, reloading his optimism for next weekend. “We’ve got enough firepower and community spirit to keep this party going all year.” In related news, the Chicago Police Department has announced a new initiative to distribute “Hug It Out” bumper stickers to reduce future celebratory casualties. Early reports suggest the stickers are being used as target practice. The post Chicago proves it doesn’t need National Guard by only killing 7 and injuring 54 over weekend appeared first on Genesius Times.

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