Black rice salad with roasted squash and grapefruit

Black rice salad with roasted squash and grapefruit

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IMG_7809Thanksgiving is just two short days away! Do you have your menus planned yet?! In my family, we love the classics, but we always mix it up with something a little different to keep things fresh and less predictable. This year, my mom is making a salad that is great all winter long, but will be a particularly nice addition to some of the heavier holiday classics. For all of you last minute shoppers (me included), this recipe for a black rice salad with roasted squash and grapefruit is sure to be a refreshing twist to your Thanksgiving table! IMG_7808A big bonus point for this dish is that grapefruit helps your body to use insulin more efficiently. This keeps your blood sugar more steady and can improve calorie burning. Who doesn’t want a little extra calorie burning on a day full of feasting!? If you want to keep it even lighter, simply omit the black rice. Another bonus point is that you can prepare everything a day ahead. Just wait to mix it all up just before serving. Hope you and yours enjoy this as much as my family and I do. Happy Thanksgiving to all!

Serves about 6 Ingredients: For the salad: 2 cups of cooked black rice ½ lb butternut squash, peeled, seeded, and cubedIMG_7807 2 cups grapefruit wedges ¼ cup fresh mint 2 tsp olive oil ¼ tsp pumpkin pie spice salt and pepper For the dressing: 2 Tbsp olive oil 1 tsp tamari sauce 2 Tbsp apple cider vinegar ¼ cup grapefruit juice 2 tsp fresh ginger, grated 1 large shallot, minced ¼ cup almonds, chopped and toasted

Directions: Preheat oven to 400 and line a baking sheet with parchment paper. Mix the squash with OO, pumpkin pie spice, salt, and pepper then spread onto your baking sheet in an even layer. Roast 20 minutes until just tender, turning once after 10 minutes. Set aside. In a large serving bowl, mix together rice, grapefruit, and mint. Prepare your dressing in a smaller bowl by mixing the first 5 ingredients. Once the vinaigrette is smooth, add the shallots.  Add the squash and dressing to your serving bowl and mix it all up. Top with almonds just before serving. Serve at room temp. Enjoy!IMG_7812

Lauren-2

 

 

 

Thanks-for-giving us this Cocktail

Thanks-for-giving us this Cocktail

Practicing Gratitude

Practicing Gratitude