Roasted Sweet Dumpling Squash, Apple & Walnut Brassica Salad.

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This seasonal salad is packed with fiber-rich complex carbs (for stable energy), vitamins, minerals, antioxidants, Omega 3’s, protein and deliciousness! The comforting roasted squash, hearty winter greens, fresh parsley and apple, sweet cranberries, and crunchy walnuts create a balanced bite. I suggest preparing enough for 3 days worth of whole food, plant-based meals – making the most of your cooking time!

Ingredients:

– Sweet Dumpling Squash, 2 (or Delicata squash)
– Flatleaf Parsley, 1 large bunch
– Red Cabbage, 1 small head
– Dinosaur Kale, 1 large head or two small heads
– Walnuts, 1/4 cup (lightly toasted)
– Dried unsulphured cranberries, 1/4 cup
– Apples, 2 medium (Cortland apples in this case but any variety you enjoy will do)

Dressing Ingredients:

– Fresh lemon, juice from 1 lemon
– Fresh orange, juice from 1 small orange
– Olive oil, 4 tablespoons
– Dijon, 1 tablespoon
– Garlic, 1 large clove minced (if you do not tolerate raw garlic, roast it first!)
– 1 tbsp Braggs Aminos or low-sodium soy sauce
– Cracked black pepper

NOTE: This hearty salad can take a creamy tahini/nut butter-based dressing, but I always prefer a bright, light citrus vinaigrette.

Instructions:

1. Cut the Dumpling squash into rounds and de-seed it (roast those separately! no need for waste). Season with salt, pepper, and 1 tbsp of olive oil. Lay the rounds on a lined baking sheet, and roast at 350-400 for about 30 min.
2. Prep the dressing by adding the ingredients to a blender and mix. Taste to ensure it is balanced for your preferences, adjust accordingly and set aside.

3.Slice the red cabbage thinly, using mandoline (a quick, easy, and simple method!) or food processor. If you do not have either tool, you can slice thinly by hand.
4. In a dry skillet, toast your walnuts until aromatic and golden. Let cool. This step changes the flavor and texture of the nuts!
5. Chop the flatleaf parsley roughly. Set aside.
6. De-stem the kale (keep the stems for a veggie soup!) and finely chop the leaves. Set aside.
7. Use a Mandoline to thinly slice the apples into rounds, then chop the rounds into matchsticks. Coat the apple in some fresh lemon juice to prevent browning. Set aside.
8. Once the squash is cooked, let cool slightly before plating. Mix the kale, cabbage, and parsley in a large bowl. Spoon over a little dressing. Add to a plate, and lay over some of the squash, sprinkle over the walnuts, cranberries, and crispy apple. Spoon over more of the dressing, so that all of the salad is lightly coated. ENJOY!

Nutrition tips:

– Sweet dumpling squash like most winter squash varieties (Butternut, Buttercup, Delicata, Pumpkin) is a great source of vitamins A, C, iron, calcium, potassium, magnesium, and fiber.
– Walnuts are the most nutrient-dense nut, being high in Omega 3 fats, plus protein, iron, calcium, b vitamins, magnesium, potassium, and fiber.
– Parsley, a leafy green, is very rich in vitamins A, C, K, iron, calcium, potassium, and fiber.
– Kale and cabbage are part of the cruciferous family or Brassicas, and are a great source of Vitamins A, C, K, iron, calcium, fiber, and Glucosinolates antioxidants – anti-inflammatory compounds.

Check out a similar Fall salad here!

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