11/01/2022
Now through the end of the year is always so magical ✨✨✨ and so 😵💫😵💫😵💫 but with a little effort we can keep our nutrition on track! I love quick, veggie packed meals that use seasonal ingredients.
Some tips + tricks on how I pulled this delish meal off in ~20 minutes:
-Start with what takes the longest to cook or prep!
-Save time on washing, peeling + cutting. Did you know you can roast frozen veggies?! Frozen sweet potatoes make for an easy addition to this fall salad. Line a baking sheet with parchment, dump the frozen veggies out and toss with some olive oil, salt + pepper. Roast at 425 for ~20 min.
-I chose delicata squash because it’s so easy to prep! Was the squash, cut it lengthwise, take the seeds out + cut across into thin half moons. No need to peel! Roast on the same pan with the frozen sweet potatoes!
-Quinoa cooks pretty quickly. Once you have the veggies roasting, let the quinoa cook while you prep everything else. I also love frozen quinoa options that you can just microwave!
-Thinly slice a red onion and place in a bowl with water to soak. This helps take away some of the bite. Right before you’re finished assembling the salad, drain the water and add the onions!
-Buy whole heads/stems of kale. Wash them, pat them dry and peel the leaves away from the stem. While it may seem you’re saving time with bags of cleaned, chopped kale - it takes forever to go through the small pieces and pull the leaves off the stem. It’s way quicker to do this on a big leaf!
-Keep the skin on the apple
-Toss a handful of nuts or seeds on for some added nutrients + texture
-Use protein that’s already prepped to make this a complete meal!
-Balsamic, olive oil, a little Dijon mustard is the easiest 2 second homemade salad dressing combo
