YOUR HEALTHY PLATE: I Can See a Rainbow Salad

DEAR READERS:

AFTER 7 YEARS, AND MORE THAN 600 (!) POSTS, BEGINNING THIS COMING WEEK I WILL BE TAKING A BREAK FROM WRITING THE WEEKLY ESSAYS SO I CAN GET STARTED WRITING A LONG-AWAITED BOOK TO SHARE MY THOUGHTS AND HOPES FOR YOUR HEALTH & WELLNESS! WE WILL CONTINUE, EACH AND EVERY WEEK, TO POST SCRUMPTIOUS, GORGEOUS RECIPES (LIKE THE RAINBOW SALAD RECIPE BELOW) TO KEEP IN TOUCH AND CONTINUE TO MAKE DELICIOUS AND NOURISHING FOOD TOGETHER!

THANK YOU FOR YOUR SUPPORT, LOVE, CARE, REPLIES, AND FEEDBACK THROUGH ALL THESE YEARS, NOT TO MENTION THE ONGOING REQUESTS FOR A BOOK. I HEAR YOU, AND I AM FINALLY READY FOR THE CHALLENGE! STAY TUNED FOR MORE ABOUT “YOUR HEALTH IS ON YOUR PLATE,” THE BOOK!!

TO YOUR GOOD HEALTH ALWAYS,
DR. ROXANNE SUKOL

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Many thanks to Nourishing Meals for a prior version of this salad. They called this their “Autumn Detox Salad,” probably because it has so many different kinds of nourishing phytonutrients. That, for precisely the same reason, is why I like to think of it as one of my Rainbow Salads. Have you ever heard anyone say that you should “Eat the Rainbow!”? That’s because each color represents a different phytonutrient, and every phytonutrient is a building block for your good health. Because you never know which nutrient you’re going to need next.

Salad:
4 cups organic mixed greens
1 cup grated raw beets
1 cup grated raw carrots
1 cup garbanzo beans, cooked
1/2 cup broccoli or alfalfa sprouts
1/4 cup red radishes, chopped
approx. 2 cups delicata squash, roasted

Roasted Delicata Squash:
1 large delicata squash
2 Tbsp. extra virgin olive oil
sea salt and black pepper

Dressing:
1/2 cup raw cashews, soaked 3 hours
6 Tbsp. water + extra for soaking
4 Tbsp. extra virgin olive oil
3-4 Tbsp. fresh squeezed lime juice
1-inch piece fresh ginger
1 garlic clove, peeled
1/2 tsp. sea salt
one large handful of fresh cilantro

  1. Preheat oven to 400 degrees. Cut delicata squash in half lengthwise. Scoop out seeds, place squash halves face down on a cutting board, and cut into 1-in slices. Transfer to a medium bowl, toss with olive oil, salt, and pepper, and spread onto a rimmed baking sheet. Roast 30 min or until tender. Set aside and allow to cool 10 minutes (or more).
  2. Fill a serving bowl with mixed greens, beets, carrots, chickpeas, sprouts, and radishes. Add squash once roasted and cooled.
  3. To prepare the dressing, cover cashews with plenty of water and leave to soak 3 hours. Drain cashews, and add to blender along with 6 tablespoons of water, olive oil, lime juice, ginger, garlic and salt. Blend until smooth, scraping down sides of blender as necessary. Add the cilantro and pulse a few times to combine. Pour a small amount of dressing onto the salad, without mixing, and serve with remaining dressing on the side. Guaranteed to fill your belly and stick to your ribs! Bon appetit!

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