Super Fiber Salad
Spring is here, and it is time for healthy, delicious salads! Packed with nutrition and fiber, this salad will become a tasty favorite.
Servings 2
Calories 297kcal
Ingredients
Maple Glazed Beets
- 1 cup shredded beets
- 3 tablespoon coconut oil
- 3 tablespoon maple syrup
- ½ teaspoon sea salt
Roasted Butternut Squash
- 1 cup butternut squash or sweet potatoes (cubed)
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon granulated garlic
Salad
- 4 cups spinach or greens
- ¼ cup toasted pistachios
- ½ cup sliced leeks
- 1 green apple, chopped
Instructions
Maple Glazed Beets
- Shred beets and microwave for 1 minute. Let sit for 1 minute and drain water. Add coconut oil, salt and maple syrup and mix. Bake at 400 for 20 minutes with squash.
Roasted Butternut Squash
- Spread squash on baking sheet with silicon mat. Drizzle with olive oil, salt, pepper and granulated garlic and mix. Add beets to same baking sheet, separated from squash, and bake at 400 for 20 minutes.
Salad
- While vegetables are baking, slice leeks and toast pistachios in pan for 2-3 minutes on medium heat. Set aside. Add greens to large bowl, mix in baked glazed beets, roasted butternut squash, sliced leeks and pistachios. Mix well.
- This salad doesn't really need dressing because of the maple glazed beets, but if you like dressing, choose a light vinaigrette.
Notes
1. My greens include kale, spinach and chard. I grew the purple kale in my Tower Garden.
2. This salad will serve 4 as a side salad or 2 as a dinner/lunch salad.
3. The beets in the photo are not 1 cup but 4 cups. I like to add the beets to many dishes.