Vegetable of the Month for November: Leafy Greens

Nutrition

Leafy greens are more than roughage; they’re packed with vitamins and nutrients. In fact, calorie for calorie, leafy green vegetables provide more nutrients than any other food.

• Lutein protects eyesight.
• Folate promotes heart health.
• Vitamins A, C and E support the immune system.
• Antioxidants boost brain power.

Click here for more information about leafy greens.

Recipes

 

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD

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• 1 lb. butternut squash, peeled and seeded
• 1 tbsp. olive oil
• 1 to 2 tbsp. maple syrup
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 4 oz. spinach (or spinach and arugula mix)
• 1/2 cup toasted walnut halves
• 1/2 cup freshly grated Parmesan cheese

Vinaigrette

• 1/2 cup apple cider or apple juice
• 2 tbsp. cider vinegar
• 2 tbsp. minced shallots
• 3 tsp. Dijon mustard
• 1/3 cup olive oil

Preheat oven to 425 degrees F. Peel and cut squash into 1-inch chunks or cubes. Place on a sheet pan and toss with 1 tbsp. olive oil, maple syrup, salt and pepper. Roast for 30 minutes, stirring once. Add cranberries to the pan for the last 5 minutes of roasting.
Combine the apple cider, vinegar and shallots in a saucepan and boil over medium-high heat for about 8 minutes, until the cider has reduced. Remove from stove and add the mustard and 1/3 cup olive oil. Season with salt and pepper to taste.
Place the spinach in a large bowl and add the roasted squash. Top with walnuts and grated Parmesan cheese. Spoon vinaigrette over the salad to lightly moisten and toss well. Serves 4.

SPINACH ORANGE SALAD

4 cups fresh spinach, washed and torn into bite-size pieces
1 orange, peeled & cut into sections OR ¾ cup Mandarin orange slices, drained
½ cup almonds
½ cup croutons
Purchased honey lime vinaigrette dressing

DIRECTIONS:
Toss together spinach, oranges, almonds and croutons. Serve salad dressing on the side. Serves 4.