We love our zucchini and spaghetti squash, but we'd be lying if we said we were anything but over the moon that kabocha, butternut, and other non-summer squashes are slowly coming back in season! Although called "winter squash," seeing these babies back on farmers market stands is an unofficial signal that the hottest months are behind us and autumn is on our heels. This recipe from green goddess Candice Kumai's new cookbook Clean Green Eats uses roasted kabocha squash atop a bed of hearty kale leaves and quinoa - a perfectly balanced lunch or dinner, if you ask us. Get cooking on your new favorite fall recipe... This hearty, heartwarming salad is delish as a side dish or even as a full meal. It’s also a great base recipe to experiment with - feel free to swap out the quinoa with another healthy grain like farro, freekeh, or barley. You can also swap out the kale for arugula, the apple for pear, or the pepitas for walnut or pecan pieces. Make it your own and get creative with your cooking! Unfiltered apple cider vinegar is so good for you in so many ways - from stimulating your circulation to clearing up breakouts. It also adds a slightly sweet tang to any dressing. I love it paired with a bit of mustard and honey.
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