• Roasted Butternut Squash and Kale salad

    Posted on November 16, 2012 by Elaine in Budget Conscious, Calorie Counter, Cancer Fighting, Detox, Tastes just like..., Weight Loss.

    As the weather gets colder, friends and family still like to keep in touch but indoors.  Today I am having some dinner guests and decided to whip up some healthy, hearty dishes!

    Here are some great ideas for quick and easy cold weather dishes.

    1) Roasted butternut squash and warm kale salad

    Ingredients:

    butternut squash

    organic lacinato kale

    okra

    cremini mushrooms

    sliced almonds

    white onion

    garlic

    balsamic vinegar

    extra virgin olive oil

    You can buy a whole squash and cut it up yourself or buy pre-cut squash pieces.  Get a bouquet of fresh organic lacinato kale (my favorite!) and cut up just the leaves.  The stem of kale can be too crunchy and for presentation purposes you only want to use the leaves.  Take the cubes of squash and massage some olive oil all over them.  Sprinkle with Himalayan pink sea salt and ground pepper.  Then place on a baking sheet and bake for 30 minutes in the oven at 400 degrees.  Sautee the kale in olive oil for a few minutes.  Take out, then sautee some sliced okra, cremini mushrooms with diced onion, garlic, and add a few dashes of balsamic vinegar.  Combine with the kale and squash.  Add the final touch by sauteeing sliced almonds separately for a roasted, crunchy taste!  Voila, quick and easy and done in 30 minutes.

    Seasoned with Himalayan Pink Sea Salt and fresh ground pepper, it was deliciously perfect!

    roasted butternut squash and warm kale salad

    You can also garnish your salad with strips of crunchy cucumber and slices of tomato for a complementary cooling effect.     I also added a slice of garlic foccacia and garnished with a dash of alfalfa sprout.  This dish was equally yummy and great for those looking for a more filling and hearty salad.

    roasted butternut squash and warm kale salad with sliced cucumbers and tomato roasted almond slices, okra and cremini mushrooms

    2) And finally, to top of a day of cold weather, I made my carrot ginger soup!  If you don’t want it too spicy, put less fresh ginger in your soup.  You can sprinkle Old Bay seasoning and cayenne pepper for a little spicy kick to your taste buds!  Here is the link to my carrot ginger soup recipe from a previous post.

    carrot ginger soup

    3) And finally, the piece de resistance, an easy pot roast stew!   I bought a Crock Pot slow cooker last week and finally got around to using it today to cook dinner for guests.  I made a pot roast with veggies and it was SO easy.   If you are a busy person and want home cooking, a slow cooker is the BEST appliance to buy!
    You can get the same one I bought here at Amazon:
    Just combine ingredients and let it cook by itself for 5 hours.  Voila! You’ve got a hearty dinner on a cold, NYC evening for numerous guest.   Slow cookers are great because you can do other things while the dinner is literally cooking itself!
    I used the recipe from Susan O’Brien’s cookbook “Gluten-free, Sugar-free Cooking” for One Pot Stew on page 103.

    One Pot Stew

    Enhanced by ZemantaYou can get the book here on Amazon!

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