Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Last night for dinner, we had a deliciously healthy salad. It was a mixture of organic baby greens and roasted butternut squash that was dressed with a spicy mustard and chili vinaigrette. The salad had sweetness from dried cranberries and crunchiness from toasty pumpkin seeds. What made this so simple was I brought organic squash that was already peeled and cubed. My recipe was adapted from Health magazine, November 2015. This salad was a colorful and wonderful light meal for fall!

Organic Spicy Butternut Squash Soup

Roasted Butternut Squash Salad

Roasted Butternut Squash Salad

Ingredients:

  • 2 pounds organic butternut squash, peeled and cut into ¾-inch cubes
  • ¼ cup + 1 teaspoon grapeseed oil
  • 2 tablespoons organic maple syrup
  • 2 tablespoons organic apple cider vinegar
  • 1 tablespoons Dijon mustard
  • ¼ teaspoon + pinch of chili powder
  • ⅛ teaspoon + pinch of sea salt
  • ¼ teaspoon cumin
  • ⅛ teaspoon + pinch of cayenne
  • ⅓ cup hulled pumpkin seeds
  • 4 cups (5 ounces) organic baby mixed greens
  • 2 tablespoons organic dried cranberries

Directions:

  1. Preheat oven to 425 degrees. Line a rimmed baking pan with aluminum foil. Toss the squash with 1 tablespoon grapeseed oil and spread over pan in a single layer. Place in oven and roast for 30 minutes.
  2. While squash is roasting, whisk together in a small bowl the syrup, vinegar, mustard, ¼ teaspoon chili powder, ⅛ teaspoon salt, cumin and ⅛ teaspoon cayenne. Add 3 tablespoons grapeseed oil in a slow steady stream while whisking.
  3. After squash has been in the oven for 30 minutes, stir and brush with 2 tablespoons vinaigrette. Place back into oven and roast until golden brown for about 15 minutes.
  4. In a medium skillet over medium heat, stir the pumpkin seeds with 1 teaspoon oil. Add a pinch of salt, chili powder and cayenne. Stir well. Toast for about 8 minutes.
  5. Toss greens with vinaigrette. Serve greens on 4 individual plates. Sprinkle with cranberries and pumpkins seeds. Finally, add butternut squash. 4 servings.

Roasted Butternut Squash Salad

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Organic Pumpkin Bread

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It’s fall and even though the temperature outside is still in the triple digits, I was in the mood to bake and eat some pumpkin bread. When I think of pumpkin bread, it’s the one I buy at Starbuck’s. I searched the internet for the “perfect” recipe and found it on the Food Network website. Their recipe has the right blend of nutmeg, allspice, cinnamon and cloves with just the right amount of moistness. The only change I made was topping it chopped pumpkin seeds. You and your love ones won’t be disappointed with this delicious sweet fall treat!

Organic Pumpkin Bread

Organic Pumpkin Bread

Ingredients:

  • 1½ cups organic sugar
  • ½ cup organic canola oil
  • 2 organic eggs, lightly beaten
  • 1 cup (8 ounces) organic canned pumpkin
  • 1¾ cups organic flour
  • 1 teaspoon salt, scant
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ⅓ cup water
  • ¼ cup pumpkin seeds, coarsely chopped

Directions:

  1. Preheat the oven to 350 degrees. Using wax paper and a pencil, trace the bottom of the loaf pan. Cut along the lines. Place wax paper liner on the bottom of loaf pan. Grease and flour a 5 x 9 loaf pan.
  2. Mix together the sugar and the oil. Stir in the eggs and the pumpkin.
  3. Combine the dry ingredients in a separate bowl. Add dry ingredients and water into wet mixture, alternating.
  4. Pour into loaf pan and bake for 50 to 60 minutes, until cake tester comes out clean. Let it stand for 10 minutes and remove from pan and cool.

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