Acorn Squash Arugula Salad
Salad Ingredients:
1 bag of mixed greens (baby chard, bok choy, arugula, and spinach)
1 avocado
2 cups of sliced acorn squash
½ cup of pomegranate seeds
2 Tbsp chopped pecans
Instructions:
1. Slice squash ½ inch thick and roast at 350 degrees Fahrenheit for 20-30 minutes or until caramelized.
2. Add greens to plate. Top with sliced avocado and acorn squash, and then sprinkle on pomegranate seeds and pecans.
Dressing Ingredients:
1 tsp maple syrup
1 tsp Dijon mustard
1 garlic clove, minced
a pinch of salt and pepper
¼ cup white balsamic vinegar
½ cup of olive oil
Instructions:
Whisk together and drizzle 2 Tbsp per serving of salad.
Blood Orange Kale Salad
Salad Ingredients:
1 bunch tuscan/lacinato kale, de-stemmed and shredded
1 honeycrisp apple, diced
4 slices bacon, cooked and crumbled
1/3 cup toasted hazelnuts, chopped*
2 blood oranges, peeled and sliced
Instructions
blood orange balsamic vinaigrette
In a food processor or blender, combine the balsamic vinegar, blood orange juice, maple syrup, garlic, olive oil, salt, and pepper. Blend until smooth and emulsified. Season to taste with additional salt and pepper.
Instructions:
1. Place shredded kale in a large mixing bowl. Drizzle with a couple tablespoons of dressing and massage the kale for a minute or so in your hands to help soften it.
2. Add the apples, bacon, and hazelnuts and toss to combine. Portion into bowls and top with sliced blood oranges and drizzle with desired amount of dressing. Serve!
Dressing Ingredients:
1/3 cup balsamic vinegar
juice of 1 blood orange
1 1/2 tablespoons pure maple syrup
small clove garlic
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Whisk together and drizzle 2 Tbsp per serving of salad.
Slay the salad game with these delicious recipes and devour the details of a quick Thanksgiving detox before the Christmas binge begins. Enjoy!
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