The Goodness of Fall at P.F. Chang’s

This is a Sponsored post written by me on behalf of P.F. Chang’s for SocialSpark. All opinions are 100% mine.

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You know, working in the big city with the big job definitely has its perks.

I used to work in downtown Chicago, near some of the best restaurants in the world. Yes, in the world. I have been to many places on this globe and I can definitely tell you that Chicago has some amazing options. One of them is most definitely P.F. Chang’s.

I worked only steps away from one of their restaurants and most of my company “meetings” were held at P.F. Chang’s. Believe me when I say that we did anything but talk about our company’s finances and our goals… We always, always spoke about the beautiful atmosphere and about P.F. Chang’s wonderful food.

Fall Seasonal Menu

Just recently P.F. Chang’s unveiled their new Fall Seasonal Menu, featuring fresh Fall ingredients including, get this, Pumpkin Dessert Wontons!!

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And how about the Harvest Vegetable Quinoa “Fried Rice”!?! That dish needs to meet up with me, stat!

The Miso Chicken and the Citrus Mustard Prawns sound just as incredible.

Looks like I’ll need a “meeting” real soon. Hopefully we will finish it off with a couple of their Apple Martinis!

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To celebrate the new menu, P.F. Chang’s is launching the Goodness of Fall Contest, challenging home chefs to create 3 original Fall recipes using 3 ingredients featured in P.F. Chang’s Fall Seasonal Menu. The top 5 recipes will then be submitted to a panel of judges including Cofounder of P.F. Chang’s, Philip Chiang, Head Development Chef at P.F. Chang’s, Yuji Iwasa, Director of Beverage at P.F. Chang’s, Mary Melton, and prominent blogger partner, Jennifer Chong.

Prizes include a daily $50.00 P.F. Chang’s gift card winner, with the grand prize winner receiving a two-night trip to Napa in Spring of 2014, including an exclusive visit to the guest house at a Napa Valley vineyaard where judges Philip Chiang and Yuji Iwasa will be cooking some oftheir favorite dishes! To add, Director of Beverage, Mary Melton, will also be there guiding the winners while wine-tasting. This is one amazing getaway!

Brussels Sprouts and Apple Salad with Candied Walnuts |

I am submitting this Brussels Sprouts and Apple Salad with Candied Walnuts Recipe – incredible is an understatement.

The Goodness of Fall Contest

Participants can submit their recipes and 3 to 5 images of said recipe to the P.F. Chang’s Facebook Page, where you can also click on the “Special Offer” link and receive a printable $10.00 off $40.00 special offer! Also, all instructions for the contest can be found on the same page.

Lastly, speaking from my personal experience, I highly recommend and encourage you to go and visit your nearest P.F. Chang’s restaurant to experience their new Fall Seasonal Menu. Trust me, you will not be disappointed.

I am heading there as soon as possible because there is no way I am going to let this beautiful Harvest Vegetable Quinoa Salad “Fried Rice” slip away from me!

Brussels Sprouts and Apple Salad with Candied Walnuts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
A delicious side dish of brussels sprouts cooked together with tart apples and garnished with candied walnuts.
Servings: 4
Calories: 280 kcal
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts , quartered
  • 1 big tart apple , sliced
  • salt and fresh pepper , to taste
  • 1 teaspoon fresh rosemary
For the Candied Walnuts
  • 1 tablespoon butter
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1/4 cup chopped walnuts
  1. In a large skillet, heat butter and olive oil over medium-low heat.
  2. Stir in brussels sprouts and apples.
  3. Season with salt and pepper.
  4. Stir in rosemary and cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until tender.
  5. Prepare walnuts by melting butter in saucepan.
  6. Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
  7. Remove from heat and set aside.
  8. Remove brussels sprouts mixture from heat and let cool for 2 minutes.
  9. Stir in candied walnuts and serve.
Recipe Notes

WW SmartPoints: 11

Nutrition Facts
Brussels Sprouts and Apple Salad with Candied Walnuts
Amount Per Serving
Calories 280 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g30%
Cholesterol 22mg7%
Sodium 104mg4%
Potassium 522mg15%
Carbohydrates 23g8%
Fiber 5g20%
Sugar 13g14%
Protein 5g10%
Vitamin A 1140IU23%
Vitamin C 98.5mg119%
Calcium 58mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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