Creating a Beautiful and Delicious Table Setting

Creating a Beautiful and Delicious Table Setting

bamboo kitchen and tabletop products for holiday entertaining

 Set Your Table

At this time of year—when we are approaching an abundance of feasting and festivities—it’s perhaps even more important than ever to be conscious consumers. With Bambu products, the same scrutiny that’s exercised when selecting organic, seasonal ingredients in our recipes can be applied to the bowls, boards, and accessories that make the table beautiful. After all, we eat with our eyes first, so we believe that presenting the food attractively, on eco-friendly tableware, will make it taste all the better. We hope you’ll try the following recipe as part of a holiday feast, or as the main course for a simple autumn lunch or dinner. And as you Set Your Table in the coming months, consider the importance of aesthetic value, not only on special occasions, but every time you gather with friends and family for a meal.

Hearty Fall Salad with Honey-Roasted Delicata Squash, Brussels Sprouts, and Pears

Serves 4

3 tablespoons extra-virgin olive oi
2 tablespoons honey
Fine sea salt and freshly ground pepper
1 small delicata squash (about 12 ounces)
8 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)
1 large pear, such as Anjou or Bartlett, halved, cored, and cut into 8 wedges
1 small red onion, peeled, root end trimmed but left intact, and cut into thin wedges through the root
1 bunch Tuscan kale, thick ribs removed and leaves cut into thin strips
1 tablespoon apple cider vinegar
1 cup cooked quinoa
1/4 cup crumbled fresh goat cheese
1/4 cup fresh pomegranate arils


Preheat the oven to 425°F. Whisk together 2 tablespoons of the olive oil, the honey, 1 teaspoon of salt, and 1/4 teaspoon of pepper in a Coiled Bamboo Salad Bowl.

Halve the squash lengthwise and scoop out the seeds. Cut it into 1/2-inch-thick moon-shaped slices. Add the squash, Brussels sprouts, pears, and onions to the bowl and toss to coat evenly. Spread the mixture on a large rimmed baking sheet in a single layer with cut sides down. Roast until tender and browned on one side, 20 to 25 minutes.

Loosen the pears and vegetables from the baking pan with a Bambu Spatula and gently toss them all together. Cool at least 10 minutes, until the mixture is still warm, but not piping hot, or take it all the way down to room temperature.

In the Coiled Bamboo Salad Bowl, toss the kale with the remaining 1 tablespoon of oil and the apple cider vinegar, and season with salt and pepper. Sprinkle the quinoa over the kale, and then top with the roasted vegetables and pears. Garnish with the goat cheese and pomegranate arils and serve at the table.

Serve and enjoy!


An original recipe from contributor, Andrea Slonecker. Andrea is a cookbook author, food stylist, cooking teacher, and consultant based in Portland, Oregon. She is also the recipe editor for Kinfolk magazine.

Special thanks to Aaron Lee (@aaronleephoto) for photography. 



Leave a comment