Celebrating Friday with this beautiful Delicata Salad 🍁
Normally I’d post one of my pizza Friday creations but we’re about to hit the road and we’ll be eating out tonight (prob still pizza) so I decided to make this beautiful healthy salad before I sit in a car for 3 hours. I’ve been loving shredded brussel sprouts as my lettuce in salads and this was no exception. It worked perfectly with the squash, chickpeas and of course, pomegranates.
We are off to Bend today to celebrate my birthday on Sunday! Bend is a few hours east of Portland and is an outdoor paradise. I’m so excited to get away from the city, go on a long bike ride, hike and try new restaurants! I’ll probably be a little quiet on here through the weekend but I’ll share what we’re up to and some delicious food that I’ll be trying! I won’t be tracking because I like to be in the moment when I’m traveling but I’ll be mindful of my food choices, I don’t want to be in a constant food coma where I don’t feel my best! Hope you all have a great weekend!
-shred bag of brussel sprouts in food processor (or chop by hand), massage with lemon juice, salt and pepper
-toss delicata squash with olive oil spray, salt and pepper and roast at 400 for 30 minutes.
-put chickpeas in air fryer and coat with olive oil spray, salt and pepper and cook at 400 for 15 minutes, tossing half way.
-place chickpeas and squash over massaged and top with red onion and pomegranate seeds