Instead of a gruelling cleanse which is
hard on your body, try this instead.
This healthy salad recipe, is with veggies, avocado and seeds, is
packed with vitamins, minerals and antioxidants.
Everything can be prepared ahead of time except the avocado. (it
will turn brown)
For a little color, try shredding some red beets and sprinkling them
on top, they will also add a nice flavor.
What You Need - Love & A Nice Appetite
Make it simple ~ You can click the links and order it online :)
How many it will feed ~ About 4
3 cups of ¾-inch cubed peeled butternut squash or a bag of pre-cut
1 tablespoon olive oil
***Bertolli Extra Virgin Olive Oil ~
heaping teaspoon turmeric
¼ teaspoon cumin
Salt and pepper to taste
¼ cup (60 ml) apple cider vinegar
2 tablespoons Greek yogurt
1 tablespoon maple syrup
1 shallot, minced
1 bunch of kale (about ¾ pound/340 g), stems and center ribs removed
and leaves cut cross-wise into slivers
1 pint (300 g) Brussels sprouts, cut crosswise into slivers
Handful (about 1 oz.) of toasted pumpkin seeds (pepitas) or
1 avocado, pitted, peeled and diced
Here's How You Do It
Prep 20 m Ready In 50 m
* Preheat the oven to 425°F (220°C), with a rack in the middle
* Drizzle squash with the olive oil, turmeric, cumin, and season
with salt and pepper to taste and lay the squash out evenly across
an 18-by-13-inch sheet pan.
*Roast until lightly browned on the bottom, about 15 minutes, then
scrape under the pieces using a metal spatula angled down toward the
bottom of the pan and toss them around, spreading them out again. If
the pieces stick to the pan, resist the urge to force them up—you'll
likely end up with a pan full of mangled squash; instead, simply
cook them for another 5 minutes or so, then try again. After tossing
the squash, cook until just tender with slightly caramelized edges,
about 10 minutes more. Let cool for a few minutes.
Meanwhile, in a small bowl, whisk together the grapeseed oil,
vinegar, yogurt, maple syrup and shallots, then season with salt and
pepper. (Or, in a jar with a lid, combine the ingredients, cover,
then shake vigorously.) Check the seasonings. Quickly dip a piece of
kale in the dressing, shake off any excess, and check the seasonings
In a large bowl, combine the kale, Brussels sprouts, roasted squash
and pumpkin seeds. Drizzle the salad with enough dressing to lightly
coat, then toss to combine. (Save any extra dressing for another
use.) Check the seasonings. Add the avocado and gently toss again.
Keep the undressed salad and dressing, covered, in the refrigerator
for up to 3 days.
Tip: For Staggered Serving: The salad can sit, undressed and
covered, for up to 2 hours at room temperature. Toss with the
dressing and avocado, which should be cut just before serving, as
Lastly - Eat and enjoy and thank yourself for a job well done.
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