Can you believe it's already November!? Good thing it's finally starting to feel like Fall in San Diego (AKA it's below 70°, instead of 80°, ha!). Now I can officially get in the swing of all the Fall recipes, like this Roasted Delicata Squash Salad, which would be the perfect healthy addition to your Thanksgiving spread! Because no Thanksgiving is complete without an epic Fall salad.
If you haven't tried delicata squash yet, get excited. I have to say this is probably the most underrated squash out there and definitely one of my favorites! It's also really easy to work with. You know how grabbing a giant butternut squash just feels overwhelming, like a you have a big task ahead of you? Well delicata is the opposite. It doesn't need to be peeled, it's super quick and easy to de-seed and chop, and tastes absolutely delicious! It's definitely the star of this salad! Here's everything you'll need to make it happen:
For the salad:
2 medium delicata squash
2 tbsp avocado oil
Salt & pepper
4 cups (or large handfuls) mixed baby greens
1 cup cherry tomatoes, halved
2 Persian cucumbers, cut in half lengthwise, then sliced
1 apple, thinly sliced
1 cup carrots, chopped (I like the colorful heirloom carrots)
1/4 cup pumpkin seeds or pecans
Optional: 1/4 cup crumbled feta cheese
For the dressing:
1/3 cup extra virgin olive oil
1 tbsp dijon mustard
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 garlic clove, finely minced
Salt & pepper to taste
By the way, for a healthy Fall side dish, you can also just follow steps 1-3 and serve the roasted delicata squash with your protein of choice... Easy! Happy Thanksgiving month, friends! Very excited for my all-time favorite holiday!
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.