Autumn Walnut Salad

 This autumn walnut salad is a fantastic entree for both lunch and dinner. Colourful and packed with nutrients from these superfoods:

Serves 2
Cooking Time: 30mins

Ingredients:

1 cup butternut squash, cubed or sliced into rings
1 Tbsp Extra Virgin Olive Oil
4 cups spring mix
½ granny smith apple, sliced thin
½ cup pomegranate arils
½ cup raw walnuts

Dressing:

1 Tbsp Honey
1 Tbsp Apple Cider Vinegar
1 Tbsp Flax oil

Method:

1. Toss the squash with olive oil and roast on a baking sheet for 20-30 minutes at 350 degrees F or until soft and edges are golden.
2. Meanwhile, assemble the dressing by whisking all ingredients and tossing with the spring mix.
3. Once coated, top the salad with all other ingredients and serve with warm squash. 

KEEP READING:

Hayley is a Registered Dietician Nutritionist, a part-time yoga teacher, and full-time mother. She is passionate about health, nature, and empowering others to reach their full health potential. She works as a health coach, nutrition writer, recipe developer and group fitness instructor. She is energetic and passionate about delicious food and promoting health of the body, mind, and spirit. She hopes to inspire others to eat closely to the way that nature intended, capitalizing on the amazing benefits of whole, unprocessed foods. Follow her posts for nutrition advice and delicious recipes!

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