Healthy easy recipes for side dish or lunch
Beet and Hazelnut Salad (Paleo, GF, DF, Vegan, Vegetarian)
5 (1/4 lb each) small beets 7 tbsp olive oil, divided
2 cloves garlic
1/4 cup balsamic vinegar 1 tbsp Dijon mustard
2 (5 oz) pkgs Organic Spring Mix
1/2 cup chopped hazelnuts
Preheat oven to 400°F. Line a large baking sheet with foil.
Peel and cut the beets into thin wedges. Add to baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 25–30 min., until tender.
With garlic press, crush the garlic cloves into a large bowl. Whisk in the vinegar, mustard, and remaining 5 tbsp oil until combined.
Season with salt and pepper to taste. Add beets to vinaigrette, tossing to coat.
When ready to serve, arrange the spring greens on a large platter and top with beet mixture. Drizzle any vinaigrette at bottom of bowl over greens. Garnish with the hazelnuts.
Balsamic Roasted Acorn Squash (Paleo, GF, DF, Vegan Vegetarian)
4 medium acorn squash (about 4 lbs total) 1/4 cup olive oil 1/4 cup balsamic vinegar 2 tbsp honey
1/2 cup chopped pecans
Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment.
Rinse the acorn squash, cut in half lengthwise, and remove seeds. Place acorn squash cut-sides down and slice into 3⁄4-inch-thick half-moons.
In a large bowl, whisk together the oil, vinegar, and honey. Reserve half. Add squash to remaining balsamic mixture and toss to coat. Arrange squash on the baking sheets in a single layer. Season squash with salt and pepper.
Roast 15 min. Turn squash slices over. Roast another 15–25min, until tender. During the last 5 min. of cook time, sprinkle the pecans over squash to toast. To serve, drizzle with reserved balsamic mixture. Transfer squash and pecans to a serving platter.
Butternut Squash and Figs (Paleo, GF, DF)
1 (20 oz) pkg frozen butternut squash
1/2 tsp crushed red pepper
1 tbsp chopped fresh rosemary leaves
3 slices precooked bacon, crumbled
2 fresh or dried figs cut into thin wedges
1 tbsp olive oil
1 green onion finely chopped
Preheat oven to 450°F. Toss frozen squash with crushed red pepper, rosemary, bacon, figs and oil in a 9x13-inch greased baking dish.
Bake 10-12 min., stirring frequently, or until squash is slightly browned.
Sprinkle with chopped green onion and serve.