Hello from Las Vegas!
Russ and I flew into Vegas last night for a quick visit. I am speaking this Thursday here at the ASPEN (American Society for Parenteral and Enteral Nutrition) Annual meeting. My topic: small intestinal bacterial overgrowth (SIBO) and nutrition implications. Russ and I flew in a few days early to visit the strip (it’s our first visit here!) and squeeze in a little hiking too. I love when work brings me to new places!
So, enough about me. Ha! 🙂 Today, I am sharing a super yummy salad that my son, Brennan and I made last week. I love the nutrition profile of this salad–it is full of nutrient dense ingredients but most of all.. I love the flavor.
The dressing is sweet and tangy and compliments the quinoa, kale and squash so well –perfection!
You will note the salad contains some ingredients that definitely need to be portion controlled or they may exceed your FODMAP tolerance limit, in particular stick with the portion of butternut squash and pomegranate arils noted in the recipe. (Of course, if you can tolerate more–eat more! No need to over-restrict your diet unnecessarily!).
My son and I topped our salads with grilled chicken –as I am definitely a protein queen. Adding protein to the salad will keep you full longer and balances out the nutritional profile of the meal. Of course, you can enjoy this salad as a side dish too!
Kale, Quinoa, Butternut Squash and Pomegranate Salad
Ingredients
- 2 servings
- 1/2 cup butternut squash, cut in small cubes
- 2 teaspoons olive oil
- 2 cups baby kale leaves, washed
- 1 1/2 cup cooked red quinoa
- 1/4 cup toasted pepitas
- 2 tablespoons pomegranate arils
- Sweet and Tangy dressing
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard (without onion and garlic)
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F.
- Lightly oil baking sheet, add butternut squash, 2 teaspoons olive oil and a pinch of salt. Using basting brush, spread oil and salt over butternut squash.
- Roast squash for 20 minutes or until fork tender, turning at mid-point of cooking time.
- Meanwhile, evenly divide and layer kale, quinoa, pepitas and pomegranate arils onto two plates.
- In small bowl or mason jar, whisk lemon juice, maple syrup, olive oil, mustard, salt and pepper.
- Add warm roasted squash on top of salad and drizzle with dressing.
M
Is there nutritional information for your recipes?
Thank you
katescarlata
I do not post nutritional information on my recipes. I want my followers to focus less on these numbers and how food feels in their body.
Sharon
Hi Kate,
Love your recipes and advise.
Would love to know your views on Dr Gundry’s diet.
Thanks, Sharon
Lucette Beall, DVM
Kate,
This salad is absolutely fantastic! I have a “butter, pumpkin, maple syrup, cinnamon and thyme” baked chicken recipe that I use all the time (LOVE the chicken broth I make with it) and that chicken goes so well with this delicious salad!! Will be on my favorites list any time pomegranates are available!! Thank you so much for all of your work and fantastic recipes!!
Lucette
katescarlata
You are most welcome, Lucette! Thanks for your sweet comment!