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Fall Harvest Salad

Fall Harvest Salad

October 12, 2017

Appetizers and Juices

Nutritive Information

Per Serving:
  • 480 calories
  • 22 g total fat (5 g saturated fat)
  • 61 g carbohydrate
  • 16 g protein
  • 15 g fiber
  • 310 mg sodium

Ingredients

  • 1 lb. cubed butternut squash
  • 2 parsnips, peeled and sliced
  • 1/2 lb. Brussels sprouts, sliced in half
  • 1 Tbsp. extra virgin olive oil, divided
  • Salt and pepper, to taste
  • 1 tsp. fresh rosemary, chopped
  • 1 oz bag pre-chopped kale
  • 4 whole garlic cloves, peeled
  • 1 (14.5 oz ) can chickpeas (no salt added)
  • 8 oz. bag fresh spinach
  • 2 oz soft goat cheese
  • 1/4 cup pomegranate seeds
  • 1 small ripe avocado, thinly sliced
  • 4 wedges lemon
Maple Vinaigrette:
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp maple syrup
  • Dash of salt and pepper

Instructions

  • Preheat oven to 400°.
  • Drizzle 1/2 the olive oil over the butternut squash, parsnips and Brussels sprouts. Season with salt and pepper and spread evenly on a baking sheet. Roast for 30 minutes.
  • While the vegetables are cooking, prepare the toppings and make the vinaigrette by whisking together ingredients or pulsing in a food processor/blender.
  • Season kale, garlic and chickpeas with remaining olive oil. Once the vegetables have roasted for 30 min, remove from oven and stir thoroughly.
  • Add chickpeas and kale and return to the oven for another 20 minutes, or until chickpeas are lightly toasted and kale is crispy.
  • Divide spinach among 4 bowls and toss each with ~1 Tbsp vinaigrette. Top with roasted vegetables, a sprinkle of goat cheese, pomegranate seeds, sliced avocado and garnish with a lemon wedge.

Serves

4 Servings.

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