From dark leafy greens to brightly coloured squash drizzled with a creamy avocado dressing, this dish is the quintessential heart-healthy meal.
This dish is a chameleon—you can create easy and delicious options by simply switching it up with other ingredients you have on hand. Sub carrots for squash and spinach or Swiss chard for kale. Plus, any variety of toasted nuts can be used for crunch.
In large bowl, combine cauliflower florets and halved Brussels sprouts. Drizzle with 2 Tbsp (30 mL) olive oil and add salt and pepper. Toss together to evenly coat. On baking sheet, spread out in even layer and bake in centre of oven for 20 minutes. Stir a couple of times.
In same large bowl, without cleaning, combine diced butternut squash with 1 Tbsp (15 mL) olive oil. Toss to coat. When cauliflower and Brussels sprouts have baked for 20 minutes, scatter squash overtop and stir in. Return to oven and continue to bake for 20 more minutes, stirring occasionally, roasting vegetables until they are done as you like. Reduce oven temperature to 325 F (175 C).
In large bowl, place baby kale and top with roasted vegetables. Lightly toss together to slightly wilt kale. Set aside.
Place pepitas on oiled warm roasting pan and stir to lightly coat. Toast in 325 F (175 C) oven for 5 to 10 minutes or until they begin to pop. Remove and set aside.
In high-speed blender, combine 1/3 cup (80 mL) oil along with remaining ingredients, except apple. Whirl until creamy. Season dressing with a little salt and pepper to taste, if you wish.
To serve, fold apple slices into roasted vegetables and kale. Transfer to serving platter. Scatter toasted pepitas overtop and drizzle with creamy avocado dressing. Serve warm or at room temperature.
This recipe is part of the Heartfelt Foods collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.