Tuesday, November 26, 2013
Warm Delicata Squash Salad With Gorgonzola
Thanksgiving and indigestion are just on their way. I'm not going to hound you with mindful eating on this holiday, Ellie Kreiger does that. Although I strive to be more mindful, I'm mindful enough to know that it's going to take a while to cut out binge eating for 28 years.
My only comment is to just get away from the food come Black Friday. Go workout. Screw shopping and make this salad instead. Use whatever leftovers you can find really.
Warm Delicata Squash Salad with Gorgonzola
*I use a lot of Trader Joe's ingredients
-1 delicata squash
-1/4 cup homemade cranberry sauce (1 bag of cranberries cooked over medium heat with 1 cup water and 1/2 cup sugar)
-1 bag of romaine lettuce
-1 bag of butter leaf lettuce
-10 wheat crackers (I used Trader Joe's), you can substitute croutons if you're fancy or use what you have
-1/4 cup Gorgonzola cheese
-1/4 cup to 1/3 cup Champagne Vinaigrette with Gorgonzola (Trader Joe's of course)
Pre-heat oven to 400 degrees F. Slice squash in half, remove seeds. Slice squash lengthwise into about half inch increments. Roast on a pan for 30-40 minutes. Let cool slightly or completely depending on when you want to make the salad. Toss all ingredients and serve.
Per serving (about 1.5 to 2 cups)
150 Calories, 4 g protein, 4 g fiber