autumn arugula salad with caramelized squash, spiced pecans and pomegranate ginger vinaigrette
yield: serves 2 to 4 total time: 30 minutes
Ingredients:
2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced
pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
Directions:
Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
pomegranate ginger vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Chicken Salad Stuffed Avocados
Ingredients:
2 avocados, pitted
2 c. shredded rotisserie chicken
1/4 c. red onion, minced
1/3 c. mayonnaise
2 tbsp. Greek yogurt
Juice of 1 lemon
1 1/2 tsp. Dijon mustard
kosher salt
Freshly ground black pepper
Chopped parsley, for garnish
Directions:
Scoop out avocados, leaving a small border. Dice avocado and set aside.
Make chicken salad: In a large bowl, mix together chicken, onion, mayo, greek yogurt, lemon juice, and mustard. Fold in avocado. Season with salt and pepper.
Divide salad among 4 avocado halves. Garnish with parsley.
Easy Spinach-Lentil Soup
Ingredients:
2 tbsp. extra-virgin olive oil
2 carrots, peeled and diced
2 ribs celery, diced
1 small onion, diced
3 garlic cloves, minced
2 tsp. cumin
1 tsp. coriander
1/4 tsp. crushed red pepper flakes, plus more if desired
kosher salt
Black pepper
1 14-oz. can diced tomatoes (and juices)
10 oz. lentils
2 tsp. fresh thyme
4 c. vegetable broth
4 c. baby spinach
Directions:
In a large pot over medium-high heat, heat olive oil. Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly. Season with salt and pepper.
Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce heat to low, cover partially, and let simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water.)
Stir in spinach and continue cooking until wilted, 2 minutes. Season with salt and pepper.
