Curly Endive Salad

Are you eating tons of salads? I sure hope so. A big, colourful salad topped with a serving of protein is just about as healthy a meal as you will ever find. And, when done right, it’s also one of the tastiest meals! It’s light and tight and will leave you looking and feeling light and tight :)

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

For the Butternut Squash

• 1 teaspoon coconut oil

• 2 cups butternut squash, peeled, seeded and thinly sliced

• ¼ teaspoon ground cinnamon

• pinch of red pepper flakes

• sea salt

For the Vinaigrette

• 2 Tablespoons olive oil

• 1 Tablespoon white wine vinegar

• 1 Tablespoon lemon juice

• 1 Tablespoon shallot, minced

• ⅛ teaspoon liquid stevia

• 1 teaspoon Dijon mustard

• sea salt and pepper to taste

For the Salad

• 8 cups curly endive, torn, sub out with Arugula or Kale

• 1 avocado, chopped

Instructions

1. Place the coconut oil in a skillet over medium heat. While the coconut oil melts, in a large bowl combine the butternut squash pieces with the cinnamon, red pepper flakes and a few cracks of sea salt. Once coated, add the butternut squash to the skillet. Cook, stirring occasionally, for 10 minutes or until tender. Remove from heat.

2. In a small bowl combine the vinaigrette ingredients. Whisk until fully combined.

3. In a large salad bowl combine the endive, avocado and butternut squash. Toss with the vinaigrette and serve immediately. Enjoy!

Nutritional Analysis

91 calories, 5g fat, 10g carbohydrate, 2g sugar, 156mg sodium, 5g fiber, and 2g protein.

#leandinner #lunch #vegetarian #salad