You May Also Like

whole30 breakfast bake

8 breakfast recipes to avoid Whole30 burnout

farmers' market

A dietitian shares her secrets to getting the best produce at the farmers’ market

castor and pollux pristine dog food

Here’s what to stock in the ultimate clean-eating pantry for instantaneous meal prep

Watermelon margarita

Try This Low-Sugar Watermelon Margarita For Major Vacay Vibes

The 6-ingredient, gut-friendly salad celeb trainer Tracy Anderson swears by

The 6-ingredient, gut-friendly salad celeb trainer Tracy Anderson swears by

dinner

These are the 4 foods a gut doctor would never eat

This savory ACV-squash salad is fall in a bowl—and so easy to make


Thumbnail for This savory ACV-squash salad is fall in a bowl—and so easy to make
Pin It
Photo: Clean Food Dirty City

With fall in full swing, there’s no better time to embrace the best produce of the season. For Clean Food Dirty City founder Lily Kunin, that means using her gourd—kabosha squash, to be exact. Also known as Japanese pumpkin, kabocha is rich in beta carotene, iron, and vitamin C; it’s also the perfect autumnal accent in a savory salad. Here, the Well+Good Council member shares one of her favorite recipes (yes, it’s vegan!). Best shared with someone you love on a crisp night in.

Roasted winter squash and rice salad

Yields 6 servings

Ingredients
Rice
1 cup wild rice
2 1/3 cup vegetable broth (or water)
3 cups kabocha squash, diced
1–2 Tbsp olive oil
1 Tbsp fresh orange juice (about 1/4 of an orange)
2 stalks of celery, diced
1/2 cup chopped fresh herbs (I used chives)
Few handfuls of arugula or baby kale
Salt and pepper to taste

Dressing
1/4 cup olive oil
2 Tbsp raw apple cider vinegar
1–2 Tbsp fresh orange juice
1 garlic clove, minced or pureed or pressed
1 tsp Dijon mustard
Salt to taste

1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add a big pinch or two of salt and the rice.

2. Bring back to a boil, reduce the heat, cover with lid and simmer 45–50 minutes. Remove from heat and let stand covered for 10 minutes or until the water is absorbed. If there is any water, drain through a strainer and return to the pot.

3. Meanwhile, preheat the oven to 425°F. Line a baking sheet with foil. Place the squash on the baking sheet and toss olive oil, orange juice, and a few pinches of salt. Roast for 20–30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through.

4. In a small bowl or measuring cup, whisk together the lemon juice, orange juice, garlic, mustard, and salt. Whisk in the olive oil and season to taste with salt.

5. Combine the wild rice, squash, herbs, and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Serve alone or on top of greens.

Plant-based cook and health coach Lily Kunin is the founder of Clean Food Dirty City and the author of the cookbook Good Clean Food. With her trademark less-is-more approach, Kunin is all about making irresistibly clean, wholesome food—using dairy-free and gluten-free ingredients.

What should Lily write about next? Send your questions and suggestions to experts@wellandgood.com

Loading More Posts...

You May Also Like

Watermelon margarita

Try This Low-Sugar Watermelon Margarita For Major Vacay Vibes

What is carb backloading and does it work?

Carb backloading is a buzzy ketogenic diet alternative—but is it too good to be true?

Is chocolate milk better than sports drinks?

Science says chocolate milk has major exercise recovery cred—but is it *actually* the best option?

Well+Good - Make these recipes once, eat gourmet meals all week long

Make these recipes once, eat gourmet meals all week long

The vegan poke bowl recipe secret ingredient

Make vegan poké taste like the real thing, thanks to one dietitian-approved simple trick

dinner

These are the 4 foods a gut doctor would never eat