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!

x

 

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overnight pumpkin spice oats

breakfast, recipes, snacks

This time of year I crave all things pumpkin. Pumpkin bread, pumpkin chili, pumpkin risotto, pumpkin curry, pumpkin pancakes – sweet or savory, the options are endlessly mouthwatering. It is finally pumpkin season, and the reasons to celebrate are many.

Pumpkin is all that it is cracked up to be- and more. It’s quite magical really, and therefore it’s OK to be totally obsessed with this season’s superfood. Pumpkin will help you feel feel fuller, longer. It packs dietary fiber and is a low calorie food, keeping that waistline in check. It can boost vision, as one cup packs more than 200% of your daily Vitamin A.  Pumpkins can help lower blood pressure, help you sleep better, promote a healthy heart, alleviate constipation and/or diarrhea (like I said, it’s magical), restore your body’s balance of electrolytes and boost your mood.

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This recipe for pumpkin spice oats is simple and quick because it is prepared the night before and includes only five baseline ingredients; oats, pumpkin, yogurt, chia seeds and milk.  Your body will reap the benefits of fiber (thank you, oats), healthy omega fats (thank you, chia seeds) and satisfying plant-nutrition (thank you, pumpkin and yogurt). Overnight, the oats and seeds are soaked into the pumpkin, yogurt and milk, which means that the oats become deliciously soft, creamy and easy to digest. The chia seeds expand and create a pudding type texture that will have you wanting it every day of the week.

Ingredients

3/4 cup gluten free oats

1/2 cup coconut or almond milk

1/3 cup dairy-free plain yogurt (I really like this coconut yogurt, but soy yogurt is also delicious and a bit easier to find)

1/2 cup pureed pumpkin

2 tablespoons of chia seeds

1/2 tsp of each, sprinkle in some cinnamon, nutmeg, ground clove

Method

Are you ready for the easiest thing ever?

Place all of the base ingredients in a jar and stir them all together. Secure the lid and pop in the fridge to store overnight or for at least a few hours. The End. Really!

Extra cinnamon, pecans or raw pumpkin seeds are the perfect toppings for this pumpkin spice recipe. Feel free to experiment with what you like and what you have on hand: almond butter, sliced almonds, unsweetened coconut chips, or drizzle some honey or agave nectar. Make it a dessert with some carob or dark chocolate chips.

With all overnight oats, the toppings are endless, click here to see a Kilts+Kale post for a basic overnight oats recipe.

Notes

If you tolerate dairy, use your favorite yogurt and milk

If plain yogurt is not your favorite, try adding a teaspoon of vanilla extract or stevia to add more flavor

If your oats are a bit thicker than you would like in the morning, just add some milk and stir in until you find a consistency that you like

I hope you enjoy this fall treat and this first weekend of October!

x

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