Doctor Favourite Recipes
Autumn Glow Harvest Salad
As we embrace the fall season, it’s the perfect time to enjoy comforting, nutrient-packed meals that support our health as we transition into cooler weather. This month, we’re sharing a delicious Autumn Glow Harvest Salad that not only celebrates the flavors of the season but also packs a powerful nutritional punch. This gluten-free salad is a simple yet flavorful dish that’s great for providing energy, supporting digestion, and promoting overall well-being. Plus, it’s a perfect meal for lunch or as a side for dinner.
Enjoy the taste of fall with this nourishing recipe and give your body the support it needs as we enter the colder months!
Ingredients:
1 cup cooked quinoa (cooled)
2 cups kale, chopped and massaged
1 cup butternut squash, cubed and roasted
1/2 cup pomegranate seeds
1/4 cup walnuts, chopped
1/4 cup crumbled feta cheese
1 apple, thinly sliced
2 tbsp pumpkin seeds
Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt and pepper to taste
Instructions:
Prepare the quinoa: Rinse and cook quinoa according to package instructions. Let it cool.
Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the squash cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-35 minutes or until tender and lightly browned.
Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
Assemble the salad: In a large bowl, massage the chopped kale with a bit of the dressing to soften. Then, add the cooked quinoa, roasted squash, pomegranate seeds, walnuts, feta (if using), apple slices, and pumpkin seeds.
Toss and serve: Drizzle the remaining dressing over the salad and toss until everything is well coated. Serve immediately and enjoy the flavors of the season!
