Green Power Grain Bowl
A bright, filling bowl of farro, roasted broccoli, avocado, and a lemony tahini drizzle.
Dinner
Roasted Harvest Salad
Roasted squash, kale, and pomegranate with a maple-mustard dressing for the cooler months.
A salad substantial enough to be dinner. It brings warmth, crunch, and color to the table when the days get short.
Ingredients
- 1 small squash, cubed
- 2 tbsp olive oil, divided
- 1 bunch kale, torn
- 1/2 cup cooked quinoa
- 1/4 cup pomegranate seeds
- 1/4 cup toasted walnuts
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
Method
- Roast the squash at 425F with 1 tbsp oil for 25 minutes.
- Massage the kale with a pinch of salt until softened.
- Whisk the remaining oil, maple, mustard, and vinegar into a dressing.
- Toss kale, quinoa, and squash with the dressing, then top with pomegranate and walnuts.
Coach's tip. Massaging kale is the secret to a salad people go back for seconds on. Do not skip it.
Recipes are general wellness suggestions and not tailored dietary or medical advice. Adjust for your own needs and any guidance from your care team.
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