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Thankful for my #FitToFeast Harvest Salad

November 26, 2015

It’s Thanksgiving. Look, we’re going to indulge, aka eat an alarming amount of food. All good!

Why not add this nutrient-dense festive salad to your eating itinerary.

Super simple and chockfull of antioxidants and nutrients, starting your meal with this salad will help set you up with healthful bites before you go full-beast on those sides…and desserts.

All you need is:

  • Greens of your choice (Greens are everything great)
  • Butternut squash (Rich in Vitamin A, folates, riboflavin, vitamin B-6, thiamin, pantothenic acid, just to name a few)
  • Anjou pears (The skin contains Quercetin which prevents cancer and artery damage)
  • Pomegranate seeds (Most powerful antioxidant of all fruits)
  • Whole pecans (Contain heart-healthy monounsaturated fats like oleic acid along with phenolic antioxidants)

Do yourself a favor and buy the pre-cubed butternut squash. Spray a baking sheet with coconut oil, throw on the squash cubes and spray those as well. Spice as you like although I literally put on nothing. The squash is sweet enough and the heat and coconut oil combo will caramelize it just fine. Bake at about 400° for 25/30 minutes, checking in about half way moving the cubes around to make sure they are all getting a good roast. Re-spray a bit if necessary.

Let the squash cool and then toss all together. Try and find a nice vinegar dressing to use. This salad doesn’t need to be doused in a heavy dressing. I’m using this one today.

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So there you have it.

Look, start with this salad, the rest is up to you…and by up to you, I mean try my Paleo Pumpkin Pie. Recipe coming up next.

 

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