Fall Salad

I love combining gut friendly vegetables and fruit and creating a delicious, warm and hearty salad during the colder months.

Enjoy this delicious salad and support your digestive system with this power house salad!

Ingredients:

• 1/2 lb Brussel Sprouts

• 1 1/2 cup shredded purple cabbage

• 1/2 of a butternut squash, cubed

• 1 pear, cubed

• 1/2 cup of pomegranate seeds

• 1 chicken breast (if you want to make this vegetarian you can omit the meat)

• 1/4 tsp Turmeric

• 1/4 tsp rosemary

• 1/4 cup walnuts (roughly chopped)

• 4 tbsp olive oil

• Generous pinch of salt

Instructions:

• Preheat oven to 350 F

• Quarter the brussel sprout

• Peel and cube the butternut squash

• Place both in a bowl and coat with some olive oil and salt

• Once the oven is heated, place in the oven, for 25 minutes. Stir occasionally.

• When the brussel sprouts are slightly wilted and the squash is easily pierced with a fork, remove from the oven

• Season the chicken breast with turmeric, rosemary and salt and fry in a pan for 4 minutes on both sides, or until the chicken breast has reached an internal temperature of 165

• Cube the pear, discarding the pit and stem

• Deseed the pomegranate and remove white skin if its stuck to the seeds.

• Toss all ingredients in a bowl with the olive oil

• Add chopped walnuts on top

• Enjoy!

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