Winter Citrus and Squash Salad

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Pinterest Curiosities!

This isn’t actually a pinterest curiosity, but it’ll suffice! ;P I’m sorry I missed Foodie Friday last week with everyone! I’ve kinda been on vacation (it’s ending this weekend; noooo!), so blogging went out the window and I didn’t get around to scheduling a post into the future for last Friday.

It’s actually my birthday today and I’m currently in Scotland exploring the Isle of Skye, so expect some Travel Tuesday posts in the future about my trip to the UK! ;P In the meantime, you can follow my real-ish-time adventures via instagram and facebook!

I was out on a food adventure with my best friend and we went to Berkeley Bowl, which is an awesome place located in…well, Berkeley (Bay Area in California!). If you love grocery stores, you will adore this place–there are so many delicious options to explore!

I got 1 bag of delicata squash, 1 bag of young carrots, 1 bag of blood oranges, 2 boxes of spring mix, and a bag of bananas for ~$9. *-*

Winter Citrus and Squash Salad with Golden Moroccan Vinaigrette

Print Recipe

Winter Citrus and Squash Salad with Golden Moroccan Vinaigrette

Course: Salad

Cuisine: American

Keyword: easy, healthy, vegetarian

Instructions

• 10 oz. spring mix, thoroughly washed + rinsed
• 1 blood orange, cut into bite-sized pieces
• 1 delicata squash, cut into bite-sized wedges
• 5-6 cherry tomatoes, cut into quarters

Dressing

• juice of 1 lemon
• 1 tbsp honey
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp crushed red pepper
• 1/2 tsp cinnamon
• sprinkle of sea salt
• 1/4 cup extra virgin olive oil (EVOO)

Notes

Preheat oven to 425.
Cut squash in half lengthwise, then crosswise. Scoop out the seeds and cut pieces lengthwise into 1/2" wedges.
Toss with 1 tbsp EVOO and sprinkle with sea salt.
Spread in an even layer onto a baking sheet.
Roast, stirring 1-2x, until tender (~30 min).
Allow squash to cool somewhat as you prepare the salad dressing (combine all ingredients and mix thoroughly).
Add spring mix, oranges, squash, and tomatoes into a large bowl. Drizzle with salad dressing (to taste) and toss to combine.

If you want to add some protein to this recipe, you could throw in some baked chicken like we did, or maybe some sliced hardboiled eggs? :]

Be sure to come back tomorrow too! The Recipe ReDux is celebrating Earth Day, so we’re sharing delicious healthified recipes as well as our tips to reduce food waste!

End-of-Week-ish Recap!

• Come join me for Travel Tuesday and check out my cliff-jumping experience off La’ie Point! ;P It was terrifying (hah), but so fun!
• Do you remember my review of The Homemade Kitchen? I’m back again with a review of Alana Chernila’s first book–The Homemade Pantry!
• If you need some new ideas for a great workout, check out The Fat Burn Revolution! I won it from a giveaway several years ago and it’s full of great exercise ideas and information!

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• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’

Join us next week for Kitchen Cleanse!