I love roasting veggies in the fall. It is almost a consolation prize for all the summer produce that is leaving us. This recipe is so easy to make, filling and delicious! Using Delicata squash is a revelation too, since it is the only squash that I know of you don’t have to peel. That’s right, the skin is so thin, just wash, cut in half, seed it and cook it. The veggies in this salad can be roasted in the oven or sauteed in a pan on the stove with olive oil. You can choose!
For all of you that came to the Wellness Forum 2017, this is the salad that I served for my samples. Enjoy!
1 cup cooked brown rice
A splash of olive oil
1 medium Delicata squash
1/3 cup nuts or seeds (I used pumpkin seeds)
1/3 cup diced apples
1 Tablespoon balsamic vinegar (I used white balsamic)
2 Tablespoons olive oil
1 handful of kale, washed and chopped finely
Halve the Delicata squash and seed it. Chop the squash into bite-sized pieces. Place the splash of olive oil in a saute pan and add the squash. Let the squash cook on medium-low heat until it is soft. Remove from pan.
Add the pumpkin seeds to the hot pan. Turn them around into the olive oil that is left, covering them with oil. Let the seeds JUST START to turn brown (in about 5 minutes). Don’t let them burn!
Combine the vinegar and the olive oil in a bowl or jar. Stir/shake to emulsify.
Combine the cooked squash, rice, pumpkin seeds, apples and kale together in a bowl. Pour the dressing over the veggies and stir to combine.
Sausage, feta cheese, etc could be added to this recipe.
To change things up, substitute spinach for kale, craisins for apples, etc.