FALL HARVEST SALAD Courtesy Chef Karla
Ingredients 1/2 each 2 each 3 each 2 ½ tablespoons 1 teaspoon ½ teaspoon 3 cups 1 tablespoon 1/2 cup 1/4 cup 1/2 cup
Butternut squash, diced Red onion, diced Beets, diced Avocado oil, divided Salt, divided Black pepper, ground, divided Arugula Sage, minced Walnuts, chopped Feta cheese, crumbled Dried cranberries
Dijon Vinaigrette: 2 tablespoons 1 tablespoon 1 tablespoon
Dijon mustard White balsamic vinegar Olive oil
Serves: 5 Serving Size: 1 cup Calories: 205 Fat: 18 grams Carbohydrates: 30 grams Protein: 3 grams
Method: Roasting: • Preheat oven to 425 degrees. • Combine 1 tablespoon of oil with diced butternut squash, ½ teaspoon of salt, and ¼ of black pepper. • Combine 1 tablespoon of oil with diced beets, ½ teaspoon of salt, ¼ teaspoon of black pepper. • Combine ½ tablespoon of oil with diced red onion. • Lightly grease two sheet trays with non-stick cooking spray. • On half of the sheet tray put butternut squash, on the other half place the beets. Spread out evenly. (Beets will bleed onto the squash, it’s best to keep them separated for beauty purposes.) • On the second sheet tray, lightly grease with non-stick cooking spray and place red onion. Spread out evenly. • Bake onions for 10-12 minutes, or until caramelized. • Bake squash and beets for 25-30 minutes or until fork tender, and slightly caramelized. • Toss roasted butternut squash with fresh sage. • In a small bowl whisk vinaigrette ingredients. Building salad: • In a large bowl combine, roasted vegetables, walnuts, dried cranberries, arugula, and Dijon vinaigrette. • Top with crumbled feta cheese.
Chef’s Note: This salad is the perfect way to kick-off Fall! Serve as a side or top it with roasted pork tenderloin or grilled salmon for the perfect balanced meal. Karla is owner of Chef Karla LLC specializing in creating crave-worthy and good-for-you cuisine. Karla provides nutrition coaching, personalized prepared family meals, and small group catering. For more healthy recipes and wellness tips visit www.chef-karla.com or connect directly at Karla@chef-karla.com 42
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