This simple roasted squash and arugula salad is satisfying and nourishing – one of my favourite fall dishes! Offering plenty of flavour, texture and nutrients like vitamins, minerals, fibre, and heart-healthy fats. The key is to season the sliced ‘Delicata’ (or use ‘Sweet Dumpling’ squash! with spices, and roast until tender – bringing out its […]
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!
This warm salad is a healthy and comforting meal to enjoy during these cooler months. While the season for Delicata squash is coming to an end, I’ve been enjoying the last days of its deliciousness! My favourite winter squash, Delicatas are a beautiful pale yellow colour with green stripes. Their small size makes them sweeter and easier to prep/cook. One can find them at outdoor markets, farmers markets and some health food stores in Quebec between the months of September to November. If you cannot source this special veggie, any other hearty winter squash will work in this salad, like butternut, Acorn, Buttercup, Kobocha, or Pumpkin – which are readily available all year round. With the exception of spaghetti squash, the skins of winter squash are edible so please do not peel them. Not only are the skins packed with nutrients, but they become crispy and delicious when roasted! All winter squash are a great source of fiber, vitamins A, C, other antioxidants that support a strong immune system.
Soup Ingredients: 1 ButterCUP squash, chopped into bite-sized pieces 2 Bosc pears, chopped into bite-sized pieces 3 carrots, chopped 1 red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup […]
Swiss chard (Quebec), Butternut squash (Quebec), Organic GMO-free firm tofu (Montreal company Horium Foods Inc.), raw walnuts, 3 cloves of garlic, lemon, turmeric, chili powder (Korean), dijon mustard (Maille brand is my favourite-love it so much I get the ‘tub’ size), and pomegranate molasses.