Fall Harvest Salad
This simple sweet and savory side dish encapsulates the essence of autumn with its abundance of seasonal ingredients. It's a nutritious, flavorful, colorful, and texturally pleasing salad that celebrates the beauty of whole foods. The vibrant combination of ingredients makes it truly breathtaking. I hope you enjoy every bite.
Ingrediënten
- 1 butternut squash with a large neck or two medium-sized butternut squash
- 1 tablespoon avocado oil
- Salt to taste
- 3-4 cups beet greens your choice of color, well-washed and roughly chopped
- ¾ cup pomegranate arils
- 1 teaspoon olive oil
- 2 teaspoons Simple Balsamic Reduction recipe above
- Serves: 3
Instructies
- Preheat your oven to 475°F (245°C).
- Bring a medium pot of salted water to a boil.
- Prepare a bowl with ice and water.
- Slice the bulb of the butternut squash and set it aside for another meal.
- Slice the stem off the squash's neck and peel the skin completely.
- Use a spiralizer or a vegetable peeler to turn it into noodles.
- Toss the squash noodles with avocado oil and a pinch of salt.
- Spread them out on a large parchment-lined baking sheet.
- Bake the noodles until they are cooked but still al dente, which should take about 5 minutes.
- Adjust the oven to broil for 1-2 minutes, keeping a close eye on them for delightful crispy bits.
- Remove the sheet pan from the oven and allow the noodles to cool.
- Blanch the chopped beet greens in the boiling, salted water for 1 minute, then quickly transfer them to the ice bath.
- Remove the greens from the ice once they're cooled, and gently pat them dry on a clean dishcloth.
- Once the squash noodles have cooled, assemble the salad in a serving dish with the greens and pomegranate arils.
- Toss the salad with olive oil and a pinch of salt.
- Drizzle the Simple Balsamic Reduction over the top.
Notes / Tips / Wine Advice:
Nutrition Analysis:
- 300 calories
- 7g fat
- 0mg cholesterol
- 120mg sodium
- 64g carbohydrates
- 10g dietary fiber
- 26g sugar
- 6g protein
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