It’s finally starting to feel like fall and we could not be more excited to share this autumnal recipe with you! When the weather starts to get cooler, it can be hard to find salads and veggie-based dishes that feel warming and filling. That’s where this recipe comes in! Full of roasted root veggies, it’s hearty enough to keep you going all day long.
However, the real star of this dish is the delicata squash! Delicata squash is high in fiber, which can help normalize bowel movements and lower bad cholesterol. It’s also high in vitamin A, which helps eye health, and immunity-boosting vitamin C. We do keep winter squashes off our plates during the cleanse, but this is a dish to enjoy while living your 80:20 lifestyle.
Our 80:20 program is how we maintain our vibrancy whenever we’re not cleansing. Join today for more delicious recipes like this, plus more exclusive content and access to a community of other health-focused individuals.
We hope you enjoy this hearty salad! What’s your favorite thing about fall? Let us know in the comments below! We always love hearing from you.
With love and autumn thoughts,
Roasted Vegetable Salad with Delicata and Arugula
Yield: 4 servings
- 3 turnips, unpeeled, cleaned and cubed
- 1 Delicata squash, unpeeled
- 4 red beets, peeled and cubed
- 4-6 shallots, peeled and whole
- 3 TB. olive oil
- 1 tsp. sea salt
- 1 large bulb fennel, thinly sliced
- 4 cups baby arugula
- 1 tsp. ume plum vinegar
- 1 cup hazelnuts, toasted and roughly chopped
Preheat oven to 375 degrees F. Slice squash into 1 inch rounds and scoop out seeds with a small spoon. Add turnips, squash, beets, and shallots in a mixing bowl and toss with olive oil and salt. Arrange the vegetables on a baking sheet in one layer. Roast for about 30 minutes, flipping halfway. Toss the fennel slices and arugula with ume plum vinegar. To serve, plate warm roasted vegetable in each dish, top with the greens and garnish with hazelnuts. Serve immediately.