Cooking over the holidays can be hard for those with diabetes. Chef Marty Emerson from Huntington’s Kitchen shares a salad with the flavors of fall that those with or without diabetes will enjoy.
3/4 lb. Brussel sprouts
3/4 lb. cauliflower florets
3 cups butternut squash, in 1/2” cubes
2 Tbsp. extra virgin olive oil
1 Tbsp. white balsamic vinegar
3/4-1 tsp. sea salt
1 tsp. fresh ground pepper
1/2 tsp. ground nutmeg
few pinches of cayenne
1 cup cooked white beans (great northern, cannellini etc.), rinsed and drained
1/2 cup pomegranate seeds
2 packed cups arugula
1 Tbsp. prepared horseradish
1 large clove garlic
1 tsp. honey
2 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
1/2 tsp. each sea salt and pepper, to taste
- Preheat the oven to 400′. Cut the Brussel sprouts in half, lengthwise, and cut the cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with the olive oil, balsamic vinegar, salt, pepper, nutmeg and few pinches of cayenne, and toss everything together with your hands to coat. Roast in the upper third of the oven for 35 minutes until edges are browned.
- While the vegetables roast, make your dressing. In a mini blender or processor, combine the horseradish, garlic, honey, white wine vinegar, olive oil, salt and pepper. Blend everything together to mix well. Taste for salt and pepper and set aside.
- As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together. Allow the vegetables to cool to room temperature. Add the pomegranate seeds, arugula and a good drizzle of the dressing, and toss everything to coat. Sprinkle with a little parmesan if you please.
This salad is served at room temperature but could be served cold as well if you chill the roasted vegetables.
Yield: 5 servings; Serving size: 1/5 of recipe
Calories: 290; Fat 17g; Carbohydrates: 32g; Sodium: 730mg; Fiber: 9g; Sugar: 8g; Protein: 7g
November 12, 2019
November 12, 2019
October 18, 2019