We are focusing on mindfulness this month; the word mindful meaning to be conscious or aware of something. Further, it can relate to being present in the moment, focusing on one task at a time, and as it relates to eating: being in tune with hunger and fullness cues.
A simple way to increase your nutrition (and often satisfaction with a meal) is to be mindful of what is in season. Fruits and vegetables are fresher and have more flavour when eaten in season. Roasting autumn’s veggies brings out their flavour even more- give it a try in this salad.
Makes 4 servings
Ingredients:
- 1 Tbsp. olive oil
- 1 cup beets, peeled and chopped
- 1 cup Brussels sprouts, sliced in half
- 1 cup acorn squash, peeled and chopped
- 2 cloves garlic, minced
- 2 cups kale, stemmed and chopped
- 1 apple, seeded and chopped
- 2 Tbsp. feta cheese
- 1 Tbsp. lemon juice
- 2 Tbsp. pumpkin seeds
- 1 Tbsp. dried cranberries
Preparation:
- Heat oven to 350 °F.
- Combine beets, squash, and Brussels in a bowl and toss with ¾ Tbsp. of olive oil
- Lay on a tray with parchment paper and roast in the oven until almost soft, ~ 30 minutes.
- Toss the kale and garlic with the remaining olive oil and add to the pan. Continue baking for 8 minutes.
- Remove from the oven and allow to cool slightly.
- Then add in the apples, lemon juice, feta, pumpkin seeds and cranberries.
- Serve and enjoy!
Nutritional analysis per serving: 216 calories, 8 g fat, 7 g protein, 35 g carbohydrate (27 g available carbohydrate), 8 g fibre, 162 mg sodium
