Fall Squash Salad with Roasted Vegetables

FallSquashSalad

Tis’ the season to serve others and share your love of food!
I am so passionate about how whole foods heal and nourish the body. Serving others and yourself food that are rich in nutrients shows a special type of love and caring. It is a little bit more of an effort to prep and cook healthy whole foods, but it is completely worth it.
People are starting to become more aware about the health benefits of eating a diet rich of whole un-processed foods. The rise in the obesity epidemic along with diabetes, heart disease, high cholesterol, cancers, and more is astounding. Mental illness is shown to be related to an unhealthy gut, stemming from poor eating habits and high stress. It is time we pay a little more attention and give a little extra love and time to take better care of ourselves and others.

Serves 4-6

Ingredients:
1 Acorn Squash
2 cups quinoa, cooked
1 bunch raw organic kale
1 bunch carrots
4 cups brussels sprouts, cut in half
2 cups mushrooms
2 avocado, sliced
1 cup organic blueberries
1/2 cup pomegranate seeds
1/4 cup goat cheese (skip if vegan)
1/4 cup pumpkin seeds
Avocado Oil
Seasonings as desired
(I used Himalayan Pink Salt, black pepper, Thyme, Rosemary, and Italian Seasoning)

roastedvegetables

Directions:
1. Preheat oven to 425F and place parchment paper over baking sheets. May need two.
2. Wash all produce.
3. Slice acorn squash in half.
Scoop out the seeds.
Continue to slice acorn squash width wise.
With a brush, spread a light coat of avocado oil on both sides of acorn squash.
Place on baking sheet.
4. Lay 3 carrots on baking sheets and with a brush, lightly brush a light coat of avocado oil over carrots.
Lay on parchment covered baking sheets and season as desired.
5. Chop rest of long carrots diagonally and place in big bowl.
6. Cut brussels sprouts and mushrooms in half and place in large bowl with carrots.
7. Toss carrots, brussels sprouts, and mushrooms in 2 T avocado oil, and seasonings as desired.
8. Spread vegetables over parchment covered baking sheets.
9. Roast vegetables at 425F for 35-40 minutes or until lightly browned and crispy.
10. Allow vegetables to cool.
11. Place cooked roasted chopped vegetables in large serving bowl and rest long carrots over them.
12. Chop raw kale and place in larger serving bowl.
13. Lay quinoa, roasted acorn squash, avocado slices, pumpkin seeds, blueberries, pomegranate seeds, and goat cheese over salad.
14. Serve and enjoy!

freshproduce

roastedveg

vegroastedonpan

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