Tuesday, January 12, 2016

Pomegranate Butternut Salad

2016 is just waiting be an incredible year! Regardless where you are at in life…yes, even if you are a college student who thinks you are invincible or living in YOLO mode…at some point, it is worth looking back on the previous year.  Crappy. Awesome. Mindblowing. Disappointing--whatever 2015 was for you..spend some time reflecting on key moments that got you here today!

--What decisions were good? Not so much? Bad?
--Where could I learn a different approach, skill, subject, behavior? 
--When was I "in the zone"?
--Where could I improve?
--How can I make 2016 incredible? 

In order to think this way, you must have sound nutrition and food to fuel your brain, specifically the frontal lobe and pre-frontal cortex! 

Check out a super simple recipe from Cooking Light October 2015 edition that I combined with Ina Garten's Butternut roasting technique--perfect way to use the other half of a butternut squash after making Butternut Risotto with the first half! 

Pomegranate Butternut Salad

Large Baking Sheet
Mixing Bowls

1/2 butternut squash, roasted
1/2 cup pomegranate arils
1 cup arugula
1/4 cup crumbled feta (optional)

Tahini Dressing: (make double batch)
4 tsp tahini
1 Tbls lemon juice
1 Tbls olive oil
1 Tbls water
1-2 Tbls sour cream or yoghurt for additional creaminess (optional)

1. Wash your hands.
2. Preheat oven to 425F degrees.
3. Peel, seed and 3/4" cube half of the butternut squash.

4. Toss with olive oil, salt and pepper.
5. Roast for 25-30 minutes until tender and slightly brown. (see detailed instructions)

6. Whisk dressing ingredientsg together until smooth--should be slightly runny.
7. Adjust to taste for salt and pepper and consistency. 

8. Combine squash, salad, pomegranate and feta on a plate.
9. Drizzle with dressing!

Resolution: Eat better in 2016...Check!

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