Herbaceous
Veteran
This salad is healthy, yummy, and super easy to pack to take to work. It’s more substantial than your typical green salad and good for lunch or a side dish. Recipe adapted from Yum and Yummer by Greta Podleski.
Ingredients:
4 cups peeled, cubed butternut squash (use sweet potatoes if you aren’t a fan of squash)
1 tbsp olive oil
4 cups cooked, cooled grains (I usually use rice, but you can use quinoa, bulgur, farro, whatever you like)
2/3 cup dried cranberries (or pomegranate seeds if you want)
1/3 cup chopped green onions
1/3 cup chopped parsley
1/3 cup crumbled feta
Dressing:
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp maple syrup or honey
1 tsp Dijon mustard
2 tsp balsamic vinegar
Grated zest of 1 orange
Directions:
Preheat oven to 400 degrees. Place squash on a baking sheet, drizzle with olive oil abad season with salt and pepper. Mix, then spread squash into a single layer and roast for 20 minutes, stirring halfway. Let cool.
Combine all salad ingredients in a large bowl.
Whisk together all dressing ingredients together in a small bowl. Add to salad, mix well, and season with salt & pepper to taste. Can be served chilled or at room temp.
Makes about 8 cups.
(not as photogenic as it could be, but great to take to work!)
Ingredients:
4 cups peeled, cubed butternut squash (use sweet potatoes if you aren’t a fan of squash)
1 tbsp olive oil
4 cups cooked, cooled grains (I usually use rice, but you can use quinoa, bulgur, farro, whatever you like)
2/3 cup dried cranberries (or pomegranate seeds if you want)
1/3 cup chopped green onions
1/3 cup chopped parsley
1/3 cup crumbled feta
Dressing:
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp maple syrup or honey
1 tsp Dijon mustard
2 tsp balsamic vinegar
Grated zest of 1 orange
Directions:
Preheat oven to 400 degrees. Place squash on a baking sheet, drizzle with olive oil abad season with salt and pepper. Mix, then spread squash into a single layer and roast for 20 minutes, stirring halfway. Let cool.
Combine all salad ingredients in a large bowl.
Whisk together all dressing ingredients together in a small bowl. Add to salad, mix well, and season with salt & pepper to taste. Can be served chilled or at room temp.
Makes about 8 cups.
(not as photogenic as it could be, but great to take to work!)
