Even after my post about Halloween candy, I must admit I’m probably guilty of eating one too many fun-sized candy bars this year. It’s the variety that gets me. If there’s a Snickers and a Reese’s within my reach, I feel the need to sample both. Oh well, it’s Halloween and you gotta live right? I love chocolate, so any excuse to eat it is good enough for me. I did just take a run…Probably one of the only Saturday night runs I’ve taken all year, haha.
In between eating all the chocolate, I did get a few good, green salads in my system. I love salads because they’re so easy to make. You can throw just about anything into a salad and it will taste good. From fruit, to cheese, to beans (maybe not all three together), pretty much anything lying around or left over in the fridge can be tossed into a salad.
Check out two of the salads I made this week.
Mixed Greens with Roasted Butternut Squash
-Any mixed greens mix, or romaine
-Butternut squash, sliced 1/2 inch thick circles
-Salt and Pepper
-Olive oil and balsamic vinegar
Preheat oven to 375. Cover the squash with olive oil and and place in a baking dish. Season with salt and pepper. Cook 20 minutes, then flip and cook another 20 minutes, or until tender.
Chop the sqauash, then place it in a bowl of salad. Drizzle with olive oil and vinegar (2:1), S&P, and enjoy.
Chickpea, “Tabouli” Salad
For this salad, I used some left over bulghur wheat to make a variation of tabouli. For the lettuce, I picked up an herb, mixed greens mix that had red and green leaf lettuce along with baby spinach, dill, and parsley. The herbs added a nice change of pace. I placed the bulghur wheat and chickpeas on top of the lettuce, added a few chopped onions, and some just steamed brussel sprouts on the side. To dress it up, I used extra virgin olive oil, a squeeze of lemon, a splash of red wine vinegar, and as always, a little S&P. Easy, filling, and delicious.