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.
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!
- 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
- 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.