harvest salad with roasted winter squash

dressing, mains, salads

I am always on Team Salad. Warm months. Snowy months. Year-round.

Sometimes when we transition from summer to fall, we need a warm hug and that is what this harvest bowl is all about- sweet and savoury – warm and crunchy – light yet satiating and full of seasonal goodness.

This harvest bowl is ridiculously healthy as it is  loaded with four kinds of fiber-rich and nutrient dense vegetables.  The maple-balsamic dressing adds a sweet kick and so dang good. I am wanting to put it on everything right now.

This time of year is the height of gourd (such a funny word) and root vegetable season. I find these vegetables to be incredibly warm, comforting and that they satisfy my hunger in these darker winter months. Why not enjoy the best of what the season has to offer? This harvest bowl brings so many great autumn flavours together.

 

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This salad is simple. While the squash is baking, simply sauté your seeds or nuts to crunchy perfection and blend up the super simple dressing. After the squash is roasted, assemble the salad and get ready for the flavor disco!

Harvest Salad with Roasted Winter Squash

Serves 4 small / 2 mains

Salad Ingredients

  • 1 acorn squash
  • 1/2 butternut squash, diced
  • 1 1/2 Tbs olive oil or melted coconut oil
  • ground sea salt
  • pinch of cinnamon
  • 2 cups arugula
  • 2 cups mixed greens
  • 1 cup kale
  • 1/3 cup toasted pumpkin seeds

 Dressing Ingredients

  • 4 Tbs extra virgin olive oil
  • 2 tsp maple syrup
  • 4 Tbs balsamic vinegar
  • 1 tsp sea salt

Instructions:

  1. Preheat the oven to 400F / 200C
  2. Cut the acorn squash into quarters and the butternut squash in half (longways) scoop out seeds and press the flesh a few times with a fork.
  3. Cut the acorn squash into 1/2 inch slices and dice the butternut squash into bite size chunks.
  4. Drizzle the squash with the oil and rub it around to coat, being sure to fully coat.
  5. Lay squash on a baking tray, sprinkle with sea salt and bake for about 35-45 minutes. * Test readiness by outer crispy edges and easy to pierce flesh. Be sure to occasionally stir the tray to prevent burning.
  6. Set aside to cool
  7. In a small food processor, blend all dressing ingredients until smooth and combined.
  8. Combine all the salad ingredients,  in a large bowl and toss with desired amount of dressing.
  9. Share with your people and enjoy! notes below 

 

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Notes

  • Toppings: For a festive addition, use pomegranate, baked apples, or stewed cranberries.
  • Top with any nut or seed of your choice for a little extra crunch. Feeling like a creamy or tangy option? A soft cheese like goat or feta should do the trick!
  • Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness (also easier to digest, read more here from Nutrition Stripped)
  • The dressing can be prepared ahead of time and will keep up to 3 days

 

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As always, I would love to hear if you try the recipe!  What are your favorite ways to use winter vegetables this time of year?

 

Have a delicious week!

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Thanksgiving: herb roasted root vegetables

appetizer, holidays, mains, recipes, sides

It is time to celebrate our second Scottish Friendsgiving.

Thanksgiving is less than one week away and we are grateful to have friends to share the occasion with in Scotland. This time of year, many people find it impossible to eat healthy. This side dish is seasonal, festive, mouth-watering and it won’t break the bank or increase the waistline. This recipe is great for a crowd because you can easily double the quantity and roast baking sheets full of veggies.

This year I am contributing these delicious herb roasted root vegetables. The mix is a wonderfully colourful and comforting mix of roasted parsnip, butternut squash and sweet potato. You can use any combination of root veggies you like. If you don’t like sweet potato, you can substitute white or red potatoes. Not a fan of parsnip? Use carrots instead. It’s a great way to clear out your produce drawer, and the process could not be easier.

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Ingredients

Serves 4

1 large butternut squash, halved, seeded and cubed
3 large sweet potatoes/ yams, scrubbed and cubed
1 medium yellow onion
3 large parsnip, cubed
2 tablespoons extra-virgin olive oil (or coconut oil), plus more for drizzling
1 1/2 teaspoons kosher salt, chopped garlic, mixed herbs + thyme
Freshly ground black pepper
Top with 2 handfuls of pumpkin seeds

* Dairy options in notes below

Method

Place 2 baking sheets in the oven and preheat to 425 degrees F or 220 C/Gas Mark 7.

Cut all the vegetables into 1 1/2-inch pieces or cubes. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, oil, seasoning and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Notes
-If you tolerate dairy, some sprinkled feta, parmesan, or crumbled goat cheese would be a nice addition.
– Best to keep seasoning simple in this recipe.  Root veggies have such earthy and wonderful flavors. For more flavor, you could sprinkle them with rosemary, oregano, a little cumin, or fresh chopped parsley. Be creative as you want.

-If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. If you’d rather not have pinkish veggies, use golden beets or omit the beets completely.

For more inspiration click here to see several healthy vegetarian side dishes for Thanksgiving from Food Network and Delish.

What do you plan to cook this Thanksgiving? I hope your day is a special and delicious time with family, friends and the ones you hold dear. May peace and grace be yours abundantly!

 

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