My brother in law made the salad in the picture for Thanksgiving a couple years ago. It was delicious and I made it once myself. It just takes too long. So I've streamlined it into something I can cook for once and then eat for lunch all week long. Here's the result:
1 bag of greens- spinach or spring mix
1 butternut squash or a couple sweet potatoes
1/2 cup dry quinoa cooked in chicken broth
Cheese- goat, feta, parmesan
Nuts or seeds- cashews, pumpkin seeds, sunflower seeds, sliced almonds, pistachios
Dressing for 1:
2 tsp olive oil
2 tsp olive oil
1 tsp vinegar- rice, red wine, apple cider, or balsamic
1/4-1/2 tsp mustard
1/4-1/2 tsp honey
- Peel your squash or sweet potatoes and cut into 1/2-1 inch cubes. Toss with olive oil, salt, pepper, and a generous amount of dried sage. Roast at 400* for 30-40 min tossing once.
- Cook 1/2 C of dry quinoa in chicken broth, or in water with some chicken bouillon according to the package directions. You could also used wild or brown rice, or even buy those microwavable grain pouches.
Every day when you want to eat your salad
1) Mix together the dressing ingredients in a little bowl with a fork
2) Toss the dressing with a big handful of greens
3) Scoop out 1/5 of the quinoa and 1/5 of the squash/sweet potatoes and heat them in the microwave for 30 seconds. Put them on top of the greens
4) Add some cheese and nuts/seeds
5) Lightly salt and pepper the salad
Repeat for the rest of the week.
