Healthy habits for the holidays
14 November 2018
As the holiday season kicks into high gear, take charge of your health by limiting processed foods as much as possible. Pre-made, processed foods like frozen appetizers and hors d’oeuvres can be high in hidden saturated fat, calories, sugar and salt. Focus on sides and snacks filled with vegetables, fruit and fibre like the delicious salad recipe below.
The combination of roasted sweet squash and fresh firm pear make for a refreshing salad that is perfect to serve with your favourite holiday dinner.
Roasted squash and pear salad
This recipe makes four to six servings.
Yield: 6 Servings Prep Time: 20 Minutes Cook Time: 25 Minutes
INGREDIENTS:
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1 pkg
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butternut squash cubed
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3 tbsp
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extra virgin olive oil divided
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1 tbsp
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fresh thyme chopped
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1/2 tbsp
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salt
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1/4 tbsp
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fresh ground pepper
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1 tbsp
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balsamic vinegar
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2 tbsp
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soy sauce
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1 small
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garlic cloved, minced
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Pinch
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hot pepper flakes
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1 pkg
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mixed spring greens
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2
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pears peeled and cubed
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INSTRUCTIONS:
- Cut squash into 1/2 inch pieces and toss with 1 tbsp of oil, thyme and half each of salt and pepper. Spread on parchment paper lined baking sheet and roast in 400 F (200 C) oven for about 25 minutes or until golden and tender.
- In a small bowl, whisk together remaining oil, vinegar, soy sauce, garlic, hot pepper flakes and remaining salt and pepper.
- Spread mixed greens over platter and sprinkle with roasted squash and pear. Drizzle with dressing to serve.
This recipe is courtesy of Half Your Plate, a healthy living initiative that empowers Canadians of all ages to eat more vegetables and fruit.
