Roasted Balsamic Glazed Vegetable Salad

Roasted Balsamic Glazed Vegetable Salad

Roasted Balsamic Glazed Vegetable Salad

Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.

Roasted Balsamic Glazed Vegetable Salad

Yields

Ingredients

2 yellow squash

2 zucchini

1 eggplant

1 large shallot, minced

1 package alfalfa sprouts, garnish

1 large garlic clove, minced

1 tsp. onion powder

1 Tbsp. avocado oil

1/2 tsp Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 tsp. fresh parsley, minced

2 Tbsp. balsamic glaze or reduction

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cube your squash, zucchini, and eggplant. Place onto a slightly greased baking sheet, sprinkle with herbs, seasoning, garlic, balsamic glaze, and place into the oven.
  3. Bake for 30-40 minutes; stirring half way through. Remove from the oven 
  4. Press mixture into a round mold of choice and top with sprouts.

 

Chef’s tip: Feel free to add any type of seeds or pepitas to this salad. 

Butternut Squash Salad with Watermelon and Walnuts

Butternut Squash Salad

Butternut Squash Salad

Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.

Butternut Squash Salad

Yields 2 salads

Ingredients

1/4 watermelon, diced into medium cubes

1 butternut squash, cut in half and de-seeded

5 oz. arugula

1 cup walnuts, rough chop

Dressing:

1/2 cup avocado oil

1/4 cup red wine vinegar

1 Tbsp. balsamic reduction

1 tsp. sugar

1/4 tsp. Vitacost Pink Himalayan Fine Salt

1/4 tsp. Spicely Organics ground black pepper

1 tsp. lemon juice, (optional)

Butternut Squash Salad

Directions:

  1. Preheat oven to 400 degrees F.
  2. Peel butternut squash and slice in half length-wise. Remove seeds and rinse- you can dry them and store in the freezer or you can roast them.
  3. Take your prepared squash and dice it in to long pieces.
  4. Place onto a lightly oiled pan and season lightly with salt and pepper.
  5. Bake for 30-45 minutes, flipping half way through.
  6. Remove from oven and allow to slightly cool.
  7. While squash is cooling, in a small measuring glass, mix together all dressing ingredients and stir until well mixed, set aside.
  8. For your salad, put arugula into a large bowl. Add watermelon, walnuts, butternut squash, and hemp seeds (save some to top salad with). Pour dressing over and mix to fully coat.

Chef’s tips: You can brush the squash with vegan butter and brown sugar if you would like to caramelize your squash a bit and add a different flavor to the salad.

Baked Spaghetti Squash Lasagna

Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!

Yields 2 servings

Ingredients

1 large spaghetti squash

2 garlic cloves

1/2 cup cooked TruRoots Organic Sprouted Green Lentils

2 cups homemade tomato sauce

4 cups of baby spinach (2 handfuls)

4 oz. baby bella mushrooms

1 medium yellow onion, diced

1 tsp Simply Organic Thyme Leaf

1 tsp. fresh basil, chopped

1 tsp. fresh parsley, chopped

1 tsp Vitacost Himalayan Pink Salt

1 tsp Spicely Organics Ground Black Pepper

 

Directions

  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
  3. Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
  4. Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
  5. When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
  6. Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
  7. Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.

 

Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.