Fall Harvest Hemp Salad
Here’s a seasonal salad that can be served alone or as a side dish. The bright, contrasting colours add eye appeal, while the maple syrup dressing adds a hint of sweetness to please all palates and ages.
Salad
1 medium-sized butternut squash, peeled and seeded
1 Tbsp (15 mL) extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
3 collard leaves, rinsed and patted dry
1/2 cup (125 ml) pomegranate seeds or dried cranberries
1/4 cup (60 mL) hemp hearts
3 Tbsp (45 mL) chopped fresh cilantro
1/4 cup (60 mL) crumbled goats’ feta (optional)
Dressing
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) pure maple syrup
1 Tbsp (15 mL) apple cider vinegar
Pinches of cinnamon, nutmeg, and cloves
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper. Set aside.
Cut butternut squash into 1/2 in (1.25 cm) chunks. Place in large bowl and toss with 1 Tbsp (15 mL) oil. Season with a little salt and pepper and spread cubes out in single layer on prepared baking sheet. Bake in centre of oven for 15 to 20 minutes or just until tender. Squash should be slightly firm, not mushy. Remove and place pan on cooling rack and cool to room temperature.
Remove centre ribs from collards and cut leaves in half lengthwise. Then stack leaves one on top of the other and thinly slice into 1/4 in (0.6 cm) ribbons. Bring pot of water to a boil. Stir in collards and swirl around. Bring to a boil. Immediately strain through fine sieve and plunge blanched collards into bowl of cold water to stop cooking. Strain again and spread on clean kitchen cloth or paper towel and blot dry. Set aside.
Combine dressing ingredients in large salad bowl. Whisk vigorously until emulsified. Add collards and butternut cubes to dressing and gently toss to coat. Sprinkle with pomegranate seeds or dried cranberries, hemp hearts, and cilantro. Gently toss a couple of times to lightly distribute. Add salt and pepper to taste if you wish. Sprinkle with feta.
Serve immediately or cover and leave at room temperature for up to an hour before serving.
Serves 6.
Each serving contains: 156 calories; 5 g protein; 11 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (4 g sugars, 3 g fibre); 33 mg sodium
source: "Hemp Power", alive #384, October 2014
Fall Harvest Hemp Salad
Directions
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!