two nutrient-dense recipes for your next holiday gathering

As we head into a season of gathering over food with family and friends, we’re sharing two delicious, longevity-approved dishes to give your holiday meal a nutrient-dense flair. 

Simply adding more color to your plate can not only increase the nutritional value, but also make for a prettier display. Seasonal vegetables and fruits like leafy greens, orange and yellow squashes, purple potatoes, cranberries, pomegranates and citrus fruits are great additions to most side dishes while contributing to your daily intake of essential vitamins, minerals and fiber. 

FALL SALAD

Salad

• 1 bag of arugula
• ¼ cup thinly sliced red onion
• 1 pomegranate
• 1 cup roasted butternut squash 
• ¼ cup pistachios
• ¼ cup goat cheese 

 Dressing

• ¼ cup olive oil
• Juice of ½ lemon
• ⅛ tsp salt
• Fresh ground pepper 
• Sprinkle of nutmeg

Mix all ingredients and toss with prepared dressing.

ROASTED MAPLE BUTTERNUT SQUASH AND BRUSSELS SPROUTS

Ingredients

• 1 small butternut squash, peeled and cut into ½ inch cubes
• 1 ½ pounds brussels sprouts, trimmed and halved from top to bottom
• Olive oil
• Kosher salt
• Ground black pepper 
• 1 tablespoons of pure maple syrup, plus more for drizzle 
• ½ cup cranberries 
• ½ cup pumpkin seeds 

Directions
1. Preheat the oven to 450 degrees F.

2. On a large sheet pan, toss the cubed butternut squash with about 2 tablespoons olive oil, Kosher salt (about ½ teaspoon) and ground black pepper to taste.
Tip: Use additional sheet pans if needed to avoid overcrowding. Overcrowding leads to steaming instead of roasting.

3. On another large baking sheet, toss the brussels sprouts with about 2 tablespoons olive oil, Kosher salt (about ½ teaspoon) and ground black pepper to taste. Place the brussels sprouts flat side down.

4. Roast the butternut squash and brussels sprouts (brussels sprouts take about 15-18 minutes and butternut squash takes 22 to 25 minutes.)
Tip: Try not to flip the sprouts as they roasts so the flat side can develop a golden brown color.
Remove from the oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and toss to coat, flipping the veggies for even browning on all sides. Return to the oven and roast for an additional 5 to 8 minutes or until golden brown and tender. 
Note: Keep a close eye on the oven to make sure the maple syrup doesn’t burn.

5. Let the roasted vegetables cool down slightly for just a few minutes. Then, in a large serving bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries and pumpkin seeds together. Finish with an extra drizzle of maple syrup to taste. 

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