A fall salad that offers a high fiber palate for your protein of choice - roasted salmon, chicken, steak, beans or tofu.
Servings
4
Time
59 Minutes
Dietary Info
Carbs: 16 grams, Fat: 7 grams, Fiber: 3 grams,
Ingredients
2.5 oz baby spinach
1 acorn squash
1 yellow pepper
¼ cup pumpkin seeds
¼ cup feta or goat cheese (optional)
1 shallot – chopped fine
1 tbsp olive oil
2 tbsp apple cider vinegar
⅛ tsp cumin
Himalayan sea salt to taste
Method
Cut acorn squash in half. Roast cut side up on a baking sheet for 50 minutes or until tender. Let squash cool for 20 minutes. Scoop out seeds, remove flesh and dice.
While squash is roasting, seed and chop the yellow pepper. Prepare the dressing. Combine the shallot with olive oil, vinegar, salt and cumin.
In a large bowl combine rinsed spinach, pepper, and diced squash. Toss in the salad dressing. Drizzle with feta cheese and pumpkin seeds before serving.
