FOOD+NUTRITION By Kate Lyman
Fall Harvest Salad
Packed With Micronutrients With just a few simple ingredients and minimal kitchen mess, you can easily make this delicious salad that uses the best flavors of fall. Give it a try with delicata, kabocha, butternut or other winter squash options from the local famers market! To boost the protein, top it with grilled chicken breast or chicken apple sausage. Ingredients:
Directions:
q 8 cups mixed greens
Preheat oven to 400F. Line a baking sheet with parchment paper and grease with cooking oil spray.
q 1 Honeycrisp apple, cored and sliced q 2 small delicata Squash or about 1 medium squash q ½ cup shredded parmesan cheese q Ÿ cup pecans q S alt, pepper, ground nutmeg q 2 Tbsp your favorite balsamic vinaigrette
Prep Time: 15 minutes | Cook Time: 40 minutes Makes 4 servings 34
Wash delicata squash and remove both ends. Slice squash in half, lengthwise. Using a spoon, clean out the seeds. Put the seeds in a colander and clean thoroughly. Place squash on lined baking sheet and roast for 25 minutes, or until soft. Once squash is done roasting, cool for 15 minutes. Transfer seeds to a bowl and toss with olive oil or cooking spray. Season with salt, pepper, and nutmeg. Toast for 10 minutes alongside pecans. Toss all ingredients together and serve with dressing.
Nutrition information per serving: 145 calories, 5g protein, 5g fat, 20g carbohydrates
