This weekend looks to be another mellow one for us- (we have been sooooo boring lately!) But what I am looking to do is to spend time with the kids and my hubby and to get in some good healthy time. Roast Delicata Squash Bowls with Arugula Apple Salad

Every once in a while I try to do a really sound check in on my health. When I go to so much trouble to make sure that I eat really well and totally on my allergy free program then I have to make sure that all the other areas of my life are on point health wise too. Since eating “on program” for me sometimes still includes treats (I have some coming your way next week!!) I have to do two things to balance that out. One is that I have been slacking off on my exercise lately, so I am trying to get more walks in before the rain really sets in and regularly make it to the gym. I think I may have to start doing gym instagrams to keep myself accountable every day!   Roast Delicata Squash Bowls with Arugula Apple SaladThe other way is by adding in delicious and healthy dishes like these Roasted Squash Bowls with Arugula Apple Salad . They are so tasty and we had these for dinner the other night with a piece of Salmon on the side. But they are filling enough that you could have a meatless meal, or they would be a gorgeous starter for a dinner party or a perfect side dish for Thanksgiving (Can you imagine a platter of these all lined up for the Holidays?! I used delicate squash for its great flavor and its great shape. The cool, crisp, sweet and tart apples and peppery arugula are a perfect compliment to the hot earthy roasted squash- you will love this dish!

Roasted Squash Bowls with Arugula Apple Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 delicata squash
  • ¼ olive oil
  • kosher salt
  • Apple Vinaigrette
  • 1 apple, peeled and small diced
  • 1 large shallot, minced
  • 2 tablespoons agave
  • ¼ cup olive oil
  • 3 tablespoons apple cider vinegar
  • kosher salt
  • 6 cups fresh baby arugula
  • 2 cups granny smith apples, peeled and diced
Instructions
  1. Preheat the oven to 400 degrees.
  2. Split the squash in half lengthwise and scrape out the seeds. Rinse the seeds and toss them with 1 tablespoon of olive oil and set aside. Rub the cut side with the remaining olive oil and sprinkle the squash and the seeds with kosher salt. Place the squash cut side up on a sheet pan and the seeds on the side and bake for 20-25 minutes until the squash is tender and the cut side is golden brown.
  3. Meanwhile make the Apple Vinaigrette by whisking together all of the ingredients and season to taste with kosher salt.
  4. When you remove the squash from the oven, place them on a serving platter.
  5. Toss the baby arugula with the apple vinaigrette and season to taste with kosher salt. Pile the salad into the roasted squash and sprinkle with the seeds. Serve immediately.

 

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Categorized: Bowls, Paleo, Recipe Index, Salad, Side dishes, Vegan
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This weekend looks to be another mellow one for us- (we have been sooooo boring lately!) But what I am looking to do is to spend time with the kids and my hubby and to get in some good healthy time. Roast Delicata Squash Bowls with Arugula Apple Salad

Every once in a while I try to do a really sound check in on my health. When I go to so much trouble to make sure that I eat really well and totally on my allergy free program then I have to make sure that all the other areas of my life are on point health wise too. Since eating “on program” for me sometimes still includes treats (I have some coming your way next week!!) I have to do two things to balance that out. One is that I have been slacking off on my exercise lately, so I am trying to get more walks in before the rain really sets in and regularly make it to the gym. I think I may have to start doing gym instagrams to keep myself accountable every day!   Roast Delicata Squash Bowls with Arugula Apple SaladThe other way is by adding in delicious and healthy dishes like these Roasted Squash Bowls with Arugula Apple Salad . They are so tasty and we had these for dinner the other night with a piece of Salmon on the side. But they are filling enough that you could have a meatless meal, or they would be a gorgeous starter for a dinner party or a perfect side dish for Thanksgiving (Can you imagine a platter of these all lined up for the Holidays?! I used delicate squash for its great flavor and its great shape. The cool, crisp, sweet and tart apples and peppery arugula are a perfect compliment to the hot earthy roasted squash- you will love this dish!

Roasted Squash Bowls with Arugula Apple Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 delicata squash
  • ¼ olive oil
  • kosher salt
  • Apple Vinaigrette
  • 1 apple, peeled and small diced
  • 1 large shallot, minced
  • 2 tablespoons agave
  • ¼ cup olive oil
  • 3 tablespoons apple cider vinegar
  • kosher salt
  • 6 cups fresh baby arugula
  • 2 cups granny smith apples, peeled and diced
Instructions
  1. Preheat the oven to 400 degrees.
  2. Split the squash in half lengthwise and scrape out the seeds. Rinse the seeds and toss them with 1 tablespoon of olive oil and set aside. Rub the cut side with the remaining olive oil and sprinkle the squash and the seeds with kosher salt. Place the squash cut side up on a sheet pan and the seeds on the side and bake for 20-25 minutes until the squash is tender and the cut side is golden brown.
  3. Meanwhile make the Apple Vinaigrette by whisking together all of the ingredients and season to taste with kosher salt.
  4. When you remove the squash from the oven, place them on a serving platter.
  5. Toss the baby arugula with the apple vinaigrette and season to taste with kosher salt. Pile the salad into the roasted squash and sprinkle with the seeds. Serve immediately.

 

Recipe by Heather Christo (http://heatherchristo.com)