This Fall Salad will leave you wanting more! No boring salad syndrome going on here!    This salad combines rich flavors of roasted squash, beets and brussel sprouts along with the sweetness of dried cranberries and pine nuts for the perfect explosion in your mouth!  POW! You will want to roast your veggies ahead of time if you are in a hurry so you can just toss them into your salad before you run out the door.  To do this, you just place your brussel sprouts, squash and beets into a baking sheet with a little olive oil, salt and pepper.  Roast those babies for about 15 minutes and then let them cool on the side. 

If you would like to, you can even call this a superfood salad! Not only are you getting those greens but you are getting all of the amazing nutrients in squash, beets, cranberries, pine nuts and brussel sprouts! Squash alone is pretty outstanding and we feel like it just doesn’t get enough credit.  This fall veggie is a powerhouse of flavor and nutrients. If this food has not made its way into your life yet, now is the time to incorporate it into your meals! It has a great amount of fiber to keep you full and even has heart healthy vitamins and minerals! Your body will seriously thank you for squashing it up in the kitchen.  And the pine nuts? Hello antioxidants! Go “nuts” and load up!    

For the dressing, we get a little creative.  If you have a food processor, that would be great to use.  If not, no worries.  Just stir the dressing very well.  You will need olive oil, water, lemon juice, sea salt and some really good hummus.   We use Hope Foods original hummus in this recipe.  Hope Foods Hummus is organic, non-gmo, gluten free and they have some amazing flavors like Spicy Avocado, Jalapeno Cilantro, Kale Pesto, Dark Chocolate (Yeah, we said it!) Lemon Peppercorn, Red Pepper and Siracha.  Spicy!  They even have guacamole, too! Once you whip all of those ingredients together, you are going to be left with a really great tasting dressing.  Congratulations, you just achieved the, ” I Make My Own Salad Dressing” Platinum Level.  That’s impressive.  You can tell all of your friends, “Oh it’s just something I whipped up!” with a silly smirk on your face.  Also, if you are looking for a tasty side dish for your holiday table, this might just be the salad your guests have been waiting for!

We are storing these delicious salads into our Healthy Human 20 oz Cruisers.  They are perfect on-the-go and your Fall Salad will stay nice and fresh until it’s time to gobble it all up! 

If you are looking for something to sip on to complement this Fall Salad, check out our Creamy Butter Coffee!

What is your all-time FAVORITE salad topping? It can be ordinary or it can be crazy, we don’t care! Let us know on our Facebook Page!

HEALTHY HUMAN PRODUCTS FEATURED:
20 oz Cruisers in Graphite & Orange Sherbert

FOR SALAD:

2-1/2 cups quartered Brussels sprouts
2 cups cubed butternut squash
1 cup cubed beets *We left this out
Kosher salt and pepper, to taste
2 tablespoons unsalted butter *We left this out
2 tablespoons olive oil
6 slices Udi’s millet chia bread, cubed *We left this out
3 cups baby spinach
1/2 cup dried cranberries
1/3 cup toasted pine nuts
1/3 cup crumbled feta cheese *We left this out

Directions:
Preheat oven to 425 degrees.
On a large baking sheet add Brussels sprouts, butternut squash and beets. Drizzle with a little olive oil and season with kosher salt and pepper. Roast for about 15 minutes or until roasted and delicious. Remove from the oven and let cool.
In a large skillet set over medium-high heat add butter and olive oil. Add in the cubed bread to the skillet and toss to evenly coat the bread in fat. Keep moving the bread around in the pan until the bread is toasty and delicious. Remove from the heat.
In a big bowl add spinach, roasted vegetables, toasted bread, dried cranberries, pine nuts and feta cheese. Toss gently to combine.
Drizzle the salad with desired amount of dressing and let the salad sit for a bit to soak up all that delicious dressing.

SALAD SOURCE: nutmeg nanny

FOR DRESSING:

1 cup original or plain hummus *We used Hope Hummus
2 tablespoons water
1 medium lemon, juiced
1/2 teaspoon sea salt

Directions:
Add all ingredients to a small food processor and pulse together until creamy. Enjoy immediately or place in the refrigerator to chill for one hour prior to serving.

DRESSING SOURCE: Healthy Grocery Girl

MUSIC: ProleteR – April Showers

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