Fall is hands-down my favorite season.
The abundance of the harvest is captivating and uplifting, but the togetherness of fall is really what speaks to my heart.
I really love the gatherings that fall brings. And what better way to celebrate the abundance of the season than with a nourishing and hearty fall salad?
Joining together to create a nutritional trifecta, kale, butternut squash and hazelnuts really shine in this dish, and turmeric always packs an anti-inflamatory and life-lengthening punch.
If you dread cutting up a whole squash, you can buy it already diced in the produce aisle of your local grocery store.
Serves 4
Ingredients
- 2 cups butternut squash cubes (or peel and dice a ½ pound butternut squash)
- 3 tablespoons coconut or extra virgin olive oil
- ¼ teaspoon turmeric
- ¼ teaspoon freshly ground black pepper
- 10 ounces beet greens, kale chopped or meslcun baby greens
- ½ cup chopped hazelnuts
- 1 shallot, minced
- 2 tablespoons balsamic or red wine vinegar
- 1 teaspoon chopped herbs such as rosemary or thyme
- ¼ teaspoon sea salt
- ½ pound cooked chicken or turkey
Directions
Preheat the oven to 400°F. Cover a baking tray with aluminum foil. Place the butternut squash, one tablespoon of the oil, turmeric and black pepper in a large bowl. Toss well to coat in the oil. Spread out on the prepared baking sheet and bake 45 to 50 minutes until the cubes are tender. Set aside.
Place the greens on a large platter and arrange the butternut and hazelnuts on top. Add your choice of protein. Prepare the dressing. Whisk the remaining oil, shallot, vinegar, herbs and salt until smooth. Drizzle over the salad and serve immediately.
NUTRITIONAL STATS PER SERVING (2 tablespoons dressing, 2 1/2 cups salad):
296 calories, 15 g protein, 29 g carbohydrates, 16 g sugars, 11 g fat (9 g saturated), 110mg cholesterol, 7 g fiber, 438 mg sodium.
296 calories, 15 g protein, 29 g carbohydrates, 16 g sugars, 11 g fat (9 g saturated), 110mg cholesterol, 7 g fiber, 438 mg sodium.
