Rainbow Salad

Rainbow Salad

Linda Illingworth, RDN
A rainbow mix of veggies and little apple pack a nutrient punch!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 25 mins
Course Salad
Servings 1
Calories 403 kcal

Ingredients
  

  • 1 cup chopped kale roll up and massage kale before thinly chopping
  • 1 cup baby greens hand torn
  • 1/4 cup roasted or raw almonds
  • 2 each radishes thinly sliced
  • 1 each green onion chopped
  • 1/2 cup butternut squash roasted–see below
  • 1 clove roasted garlic optional
  • 1 Tbsp broccoli or other sprouts optional
  • 1/4 cup snap peas optional
  • 2 Tbsp. vinaigrette of choice

Instructions
 

  • Heat oven to 425 F and line a pan with parchment paper.
  • Peel and thinly slice butternut squash. Brush with olive oil and season with salt. Roast for 20 minutes or until done.
  • While squash is roasting, slice vegetables and add to serving bowl with almonds, sprouts, and roasted garlic.
  • When squash is lightly brown and soft, remove from oven and cool slightly. Add to bowl and toss with dressing of choice.
  • Season with salt and pepper and enjoy!

Nutrition

Serving: 1gCalories: 403kcalCarbohydrates: 23gProtein: 11gFat: 33gMonounsaturated Fat: 4gSodium: 24mgPotassium: 719mgFiber: 6gSugar: 5gVitamin A: 10260IUVitamin C: 65mgCalcium: 170mgIron: 3mg
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