A great mix of greens and your favourite complex carbs to melt your stress away!
Serves 4, or gives you plenty of leftovers for lunch.
For the Salad-
8 cups baby kale or mix with other leafy greens
1 cup halved or whole cherry tomatoes
1 acorn squash, baked and cut into cubes
1 cup green lentils, cooked
1 avocado, diced
4 tbsp goat cheese
4 tbsp sunflower seeds
*For extra protein and additional nervous system support, option to add 1/2 cup sliced baked chicken breast per serving.
For the Squash-
1 acorn squash
2 tbsp Coconut oil or butter
Cinnamon + sea salt to sprinkle on top
For the Dressing-
1/2 cup olive oil
Juice from 1/2 lemon
2 tbsp grainy Dijon mustard
1 tsp raw honey
1. Before preparing your salad, prepare your squash and lentils.
For the Squash- Cut squash in half and place face down in a baking dish filled with 1/2 cup water. Bake for 40-45 minutes at 350F. Ensure squash is soft to poke with a fork. Turn squash over so it’s facing up, add coconut oil/butter and cinnamon to each half and bake for another 5-10 minutes. Let squash cool for another 10 minutes, or put it in the fridge to speed up the process. Then cut into cubes and scoop out with a spoon. Add cubes to salad.
While squash is baking cook the lentils as indicated on the package. Usually 2:1 ratio- 2 cups water, 1 cup lentils. Typically takes around 30 mins. Stir occasionally to prevent them from sticking to the bottom of the pot.
2. For the dressing- combine all ingredients to a small bowl and whisk together with a fork.
3. Prepare and add all other salad ingredients to a large bowl. Add in squash and lentils and then pour in the dressing. Toss ingredients together until well coated. Adding more olive oil and lemon as desired. Add diced avocado, and goat cheese on top before serving.
A collection of some of my favourite share worthy eats and treats! Whether you are a meat eater, vegetarian, vegan or somewhere in between, I hope you and your family will enjoy these tasty and health conscious recommendations to nourish both body and mind.