SUPER GREEN SALAD WITH HEALTHIER GREEN GODDESS DRESSING

Here is a composed salad I love to make with whatever greens I have handy. My healthier version of green goddess dressing comes together quickly in a blender and is so good you will want to use it over fresh or grilled veggies, chicken and seafood.

· 1 cup wheatberries

· ½ cup shelled chopped pistachios

· 1 bunch broccolini, halved lengthwise

· 1 cup snow peas

· 1 hothouse English cucumber, sliced lengthwise

· 1 large avocado

· microgreens or sunflower shoots

Healthier Green Goddess Dressing

· ½ cup plain Greek yogurt

· ¼ cup sour cream

· 1 garlic clove

· ½ cup chopped flatleaf parsley

· ½ chopped fresh chives

· 2 tablespoons chopped fresh tarragon

· 2 tablespoons lemon juice

· salt & pepper to taste

1. Toast pistachios lightly in dry pan or oven.

2. Prepare wheatberries to package instructions. Set aside.

3. Bring a pot of water to a boil and lightly blanch broccolini and snow peas, about 30 seconds.

4. Rinse broccolini under cold water and pat dry.

5. Using a vegetable peeler, make ribbons out of the cucumber.

6. Make green goddess dressing by combining ingredients in a blender until smooth.

7. Arrange vegetables with sliced avocado and cucumber on serving platter, top with wheatberries and pistachios and microgreens and drizzle with dressing.

Glazed Butternut Squash And Kale Salad With Pomegranate Vinaigrette

· 1 butternut squash, peeled and halved

· 2 tablespoons avocado oil

· 1 bunch fresh sage

· sea salt and pepper to taste

· 2 tablespoons maple syrup

· 1 teaspoon coconut aminos

· ½ teaspoon cinnamon

· 1/2 cup pecan halves

· 1 bunch kale

· ½ cup pomegranate arils

Pomegranate Vinaigrette

· ¼ cup pomegranate juice

· 2 tablespoons apple cider vinegar

· ½ chopped shallot

· 1 cup olive oil

· 1 teaspoon mustard

· 1 tablespoon honey

· Salt and pepper to taste

1. Preheat oven to 375*F, and line a sheet tray with oil.

2. Score butternut squash and place on oiled sheet tray.

3. Drizzle the squash with oil and place sage leaves in between some of the slices. Sprinkle with salt. Roast for 20-25 minutes.

4. Prepare the vinaigrette by combining ingredients in a jar and shaking to combine.

5. In a large bowl, massage chopped kale and a bit of oil and salt.

6. While squash is in the oven, whisk together maple syrup, coconut aminos, cinnamon and pepper. At the 25-minute mark, brush squash with some of the mixture and continue to roast until tender and golden.

7. Combine the remaining maple mixture with the pecan halves and drizzle over squash. Bake for a couple more minutes and serve warm over massaged kale.

8. Drizzle vinaigrette over squash and kale and top with pomegranate arils.

Kale And Delicata Squash Salad

Dressing:

· ½ teaspoon each: ground ginger, paprika, nutmeg and cinnamon

· 1/3 cup fresh squeezed orange juice

· 1 -2 tablespoons apple cider vinegar

· 1 tablespoon honey

· ½ shallot, minced

· ¾ cup olive oil

· Salt and pepper to taste

Salad:

· 1 bunch shredded kale

· ½ lb. shredded Brussles sprouts shredded on a mandoline

· 1 thinly sliced apple

· 1 cup toasted and chopped pecans

· ½ cup dried cranberries

· ½ cup pomegranate arils

· 1 or 2 small delicate squash

1. Preheat oven to 425*F

2. Prepare dressing by combining ingredients in a jar and shaking until combined. Set aside.

3. Slice delicate squash and place on a baking sheet. Sprinkle with the same spices used in dressing (ground ginger, nutmeg and paprika) and drizzle with olive oil, salt and pepper. Roast in a 425*F oven for 20 minutes or until tender.

4. Massage kale with a bit of olive oil and a sprinkle of salt before combining with shredded Brussles sprouts,

cranberries and some of the dressing. Place on your serving platter and top with pecans and pomegranate seeds. Place delicata squash rounds on top and drizzle with a bit more dressing.