FRUGAL FITGIRL: WINTER SQUASHNovember 21, 2014 2:24 pm
We’re back again, with the latest edition of Frugal Fit Girl and this time around we’re going to cover some deliciously nutritious winter squash salads.
Winter squashes are actually harvested in early fall and last all the way through winter (who knew!), so now is the time to hit up your grocery store and stock up. These thick-skinned babies are packed with immune-boosting nutrients like dietary fiber, vitamin C and beta-carotene, which are super important to load up on during the cold-weather months.
You’ll get you the most bang for your buck because they’re huge and just one perfectly plump gourd goes a long, long way. The salads below use acorn squash but you can swap it out for any other winter squash, including butternut, kabocha and even those super cute sugar pie pumpkins – buyer’s choice. So make the most of the season by picking up your fave winter-harvest squash and let’s get cookin’!
Roasted Acorn Squash
1 acorn squash
1 tbsp. coconut oil
Dash of salt & pepper
Preheat your oven to 350º F. Scrub the skin clean (it’s edible, too). Cut squash lengthwise, scoop out the seeds and string.* Brush the flesh with coconut oil, season with salt and pepper. Place the halves face up on a baking sheet lined with parchment paper or a Silpat. Roast for 30 minutes or until flesh is tender.
Autumn Couscous Salad
1 cup whole wheat couscous, cooked in low-sodium chicken or veggie broth
6 cups raw spinach
¼ cup raw almond slivers
¼ cup pomegranate seeds
4 tbsp. balsamic vinegar
Dash of extra virgin olive oil
While couscous is warm, toss with spinach, raw almond slivers and pomegranate seeds. The spinach will wilt a bit from the heat of the couscous when you do this. Dice your roasted acorn squash and add it to the mix. Drizzle balsamic vinegar and olive oil on top and you’re good to go.
Stuffed Acorn Quinoa Salad
1 cup quinoa, cooked
1 tsp. coconut oil
4 garlic cloves, pressed or diced
1 medium yellow onion, diced
1 McIntosh apple, diced
¼ cup Dijon mustard
Dash of Sriracha
Heat coconut oil in a pan. Toss in garlic and diced onion, cooking until onion turns clear. Add diced apple, letting it cook until soft to the touch. When ready, pour in cooked quinoa, mustard and Sriracha. Stir until everything is bound together. Scoop out your filling and add to the inside of your roasted acorn squash.
1 medium bunch curly or dinosaur kale, de-stemmed and shredded
4 tbsp. lemon juice
2 tbsp. extra virgin olive oil
Sprinkle of salt
1 large carrot, shredded
¼ cup pistachios, de-shelled
1 handful raisins
Place kale, lemon juice, olive oil and salt in a bowl. Massage with your hands until the kale begins to wilt and keep this going until it reaches your desired texture. Throw in the carrot, pistachios and raisins, mixing everything together so the juices from the kale coat the other ingredients. While the roasted acorn squash is still warm, cut crosswise into ½-inch thick slices and add to the top of your salad.
Main Photograph Courtesy: Dishing It Up With Lisa