Roasted Squash & Apple Salad
Who else is a sucker for squash season? This squash and apple salad is so flavorful and has been on repeat all winter. I’m always working on ways to increase the variety of plant foods I eat, and this salad is packed with nutrients!
You can add a protein to make it a complete meal, or serve it as a side dish.
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INGREDIENTS
For the squash you’ll need:
1lb of butternut squash, diced
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp garlic powder
For the salad:
6oz shredded kale
1 tsp olive oil
2 cups shaved Brussels sprouts
1/2 cup walnut pieces
1/2 cup pomegranate seeds
1/3 cup crumbled goat cheese (omit if dairy free)
2 medium pink lady apples, diced
Dressing:
1/4 cup extra virgin olive oil
1/2 tsp salt
1 Tbsp dijon mustard
2 Tbsp apple cider vinegar
3 garlic cloves, minced
INSTRUCTIONS
Preheat the oven to 400. Dice your squash into small pieces (I used a veggie chopper for this step)! Toss the squash with garlic powder, salt, onion salt, and a little oil. Roast on a parchment lined baking sheet for ~25 minutes.
In a large bowl drizzle the kale with a little bit of olive oil and massage with clean hands for 1 minute.
Thinly slice your Brussels sprouts using a mandolin, dice the apples, and prepare the dressing.
Top the shredded kale with the walnut pieces, pomegranate seeds, sliced Brussels sprouts, crumbled goat cheese, apples, and roasted squash.
Drizzle with the dressing before serving, and enjoy!
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Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
