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WINTER SALAD WITH DELICATA SQUASH AND AN APPLE CINNAMON VINAIGRETTE DRESSING

Vegan 

Salads

Side Dishes

Vegetarian 

Appetizers

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This salad has to be one of my all-time favorites! There is so much flavor and texture that is in this salad. And just look how colorful it is! The more color, the more nutrients it provides. Even though it is titled "winter salad", it still can be made any part of the year. However, the pomegranate season generally starts around October and lasts until January. During this time, I take full advantage of eating as many pomegranates as possible. They are so delicious, and I love that you can use them in a variety of ways. I love topping them on salad, adding them in my overnight oats or just eating a big spoonful. Pomegranates are high in vitamin C, vitamin K and potassium. They are also an excellent antioxidant source. Particularly, pomegranates are polyphenols, which can lower the risk of heart disease and may help to slow cancer growth. My one co-worker brought in a huge bag of pomegranates to work one day that were from her mother's tree. I was so excited because they can be a bit pricey at the grocery stores! Living in California is so great because guaranteed you will know at least one person that has some sort of fruit tree right in their backyard. 

Don't let the squash intimidate you! Cooking the delicata squash is super easy. The best way to cut a delicata squash is by cutting both the ends off, then cutting it in half, lengthwise. It actually cuts very nicely as well. Then, you will want to scoop the seeds out and cut the squash into little "U" shapes. While the squash is baking, is when I cut and prepare the salad and the pecan "parmesan cheese". The pecan topping may be one of my favorite parts of the whole salad! It gives it a nice nutty taste and texture to the salad. If you are not a fan of pecans or have a tree nut allergy, then you can omit this part of the salad. For your next holiday party or gathering, bring this healthier option for people to try!

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