Hearty Fall Salad with Pumpkin and Goat Cheese

So much of being healthy comes down to logistics.

Celebrity culture is such a great example of this. Private chefs who do all the planning, shopping, prepping, and clean-up?

Um, yes please!

I mean heck, if all I had to do was dangle a bell between my freshly-manicured fingers…and an assortment of perfectly-cut-and-displayed fruit, a soft-boiled egg in one of those Grandmother-esque porcelain stands, and a sautéed something-green side appeared…accompanied by a broad-shouldered, nicely-accented man with a name like “Jeeves”… would show up?

Well, let’s just say, I would be happy to lounge in my bedroom in a glamorous robe and matching slippers all morning. Then, I imagine prancing onto the bathroom scale and glancing down with a smile towards my goal weight staring back at me, like old BFFs ;-)

We’d all be our ideal weight and have a spotless house to boot.

But such is life.

More often, we look down to see last night’s dinner caked onto the plate our loved one ‘forgot’ to soak…oh joy. Or we are marveling at our perfectly-fried egg, when the butter pops and splatters all over our finally-looking-put-together outfit. And mostly, we find ourself staring at the same face we do every night, asking the question we ask every night…”what’s for dinner.”

Fiddly dee! (Can you tell I’m currently reading Gone with the Wind?)

So that’s my long-winded way of saying…logistics are everything when it comes to creating healthy habits that stick around. And so is finding enjoyment in the process, but that’s a story for another day.

When things aren’t easily incorporated in our lives, we usually won’t do them. So the best way around this, is to find ways to weave healthy habits into our daily routines. There’s no sugar-coating it…cooking our own food takes more effort at first, but when we discover little tips and tricks, it can be game-changer. Whether it’s just you or a whole family under your roof, time-saving hacks and versatile menu items are key.

Today I’m sharing a recipe that fits the bill in the convenience department. Make this salad on a Sunday afternoon and you’ll have an easy lunch awaiting you for the next few days. And because it works well warm or chilled, and is sturdy enough to stand up at room temp, it makes a great pot luck dish or healthy holiday side.

Hearty Fall Salad with Pumpkin and Goat Cheese

Servings: ~6

INGREDIENTS:

-1 “pie” pumpkin (or substitute butternut squash), peeled, de-seeded (save the seeds) and cut into ½-inch cubes

-Avocado oil (for pumpkin roasting)

-1 small package (~20) Brussels sprouts, washed and cut into thin strips, using base to hold or using mandolin (be careful not to cut yourself!)

-1 bunch curly kale, de-stemmed and cut into thin strips

-8-oz. soft goat cheese, crumbled

-Reduced Balsamic vinegar (buy this way or make yourself by simmering regular balsamic on the stovetop low and slow)

-Extra virgin olive oil

-Sea salt + fresh pepper

DIRECTIONS:

Heat oven to 400 degrees Fahrenheit. Lightly coat cubed pumpkin in avocado oil. Reserve pumpkin seeds and place in a lidded jar of salted water overnight. This will soften and flavor the seeds and you can roast them the next day. 

Roast pumpkin cubes for ~30 minutesor until browned and cooked through, stirring and flipping half-way through for even browning. Remove from oven and lightly dust with sea salt, let cool. 

Meanwhile prepare remaining ingredients. Drizzle and toss with balsamic, olive oil, salt and pepper. Feel free to add the pumpkin seeds (and another drizzle of balsamic) the following day. This dish makes great leftovers! 

ROASTED PUMPKIN SEEDS:

Toss lightly in avocado oil and roast pumpkin seeds from at 325 for ~40 minutes, or until crispy and golden brown. Check periodically, stirring. In last ten minutes, drizzle the avocado oil and stir a final time. Once removed from the oven, dust with sea salt and let cool.

I hope you enjoy this recipe as much as I have!

Please don’t hesitate to get in touch if you could use some extra help in the health and wellness department. I’m here and I’m taking new clients :-)

xo,

rachel