Harvest Salad
Wow your guests with this colorful rainbow harvest salad, which is packed with multiple vitamins, minerals, fiber and antioxidants.
To cook the squash, either dice and steam OR toss with 1-2 tablespoons of olive oil.
Place on a baking sheet, and bake at 350 for about 30 minutes until soft but NOT mushy. You want it to hold up when you toss the salad.
To prepare squash, toss 2 cups raw cubed squash in a bowl with 1 tablespoon olive oil and a dash of salt and pepper.
Bake at 400 degrees F for 30-40 minutes until tender.
Place into a large bowl with the chopped cabbage, diced pear, currants, squash, walnut and pumpkin seeds. Toss lightly.
Prepare the dressing by placing ingredients into a jar with tight fitting lid, shake well.
To serve pour dressing over salad, gently toss and serve immediately.
Additional Notes:
Check out our Thanksgiving Tips and Recipes Blog Post.
Ingredients
Directions
To cook the squash, either dice and steam OR toss with 1-2 tablespoons of olive oil.
Place on a baking sheet, and bake at 350 for about 30 minutes until soft but NOT mushy. You want it to hold up when you toss the salad.
To prepare squash, toss 2 cups raw cubed squash in a bowl with 1 tablespoon olive oil and a dash of salt and pepper.
Bake at 400 degrees F for 30-40 minutes until tender.
Place into a large bowl with the chopped cabbage, diced pear, currants, squash, walnut and pumpkin seeds. Toss lightly.
Prepare the dressing by placing ingredients into a jar with tight fitting lid, shake well.
To serve pour dressing over salad, gently toss and serve immediately.
THE NOURISHING GURUS
Jane and Stephanie, creators of The Simply Nourished Solution™, are nutritionists who help women over 50 go from overweight, frustrated, and inflamed to lighter and healthier so they can be more active, feel good in their bodies, and live the second half of life with energy and confidence. Their 3-pronged approach, which can fit into any lifestyle, encompasses not only wholesome energizing foods but powerful habit and mindset shifts.
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