Recipe Of The Week 11/10: Roasted Butternut Squash
Ingredients:
2 large butternut squash, halved lengthwise, seeds scooped out
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground pepper, to taste
Recipe of the Week 1/4: Mixed Baby Greens
Yields 8 Servings
Ingredients
5 cups Mixed Baby Greens
5 cups bunch Baby Arugula
1 cup pomegranate seeds, from 1 POM Wonderful Fresh pomegranate
2 oz pecans, chopped (about 28 halves)
1/2 cup Gorgonzola cheese, crumbled (4 oz)
Pomegranate Vinaigrette
:5 tbsp pomegranate juice
l3 tbsp champagne vinegar
1 tbsp shallot, finely minced
1 tbsp honey
5 tbsp extra virgin olive oil
salt and fresh pepper
Instructions
For the vinaigrette, combine pomegranate juice, olive oil, vinegar, honey, salt and pepper in a small glass jar and shake vigorously.
Toss mixed greens in a salad bowl and top with pecans, gorgonzola and pomegranate seeds.
Drizzle with vinaigrette right before serving.
Adapted from: https://www.skinnytaste.com/mixed-baby-greens-with-pecans/
Nutritional Facts:Serving: 11/4 cup, Calories: 228kcal, Carbohydrates: 14g, Protein: 5.5g, Fat: 17.5g, Sodium: 206mg, Fiber: 3.5g, Sugar: 9.5g
www.pinterest.com/novaphysicianwellness
Found by: Melissa Zobler BS, CPT, CPSN
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