This week, our friends at NapTown Nutrition hosted a Lunch and Learn with Chef Laura Grannan (@ljgrannan on Instagram). As our gift to you today, we’re sharing the recipes for a Green Goddess Salad and Dressing with our members!
Green Goddess Fall Salad
- 1 medium butternut squash – approximately 1 ½ lb. diced or 4 cups diced into 1 inch pieces
- 12 oz. Kale or Baby Kale
- ¼ cup pepitas – pumpkin seeds
Roasted Garbanzo Beans
- 1 can (15.5oz) garbanzo beans – drained and rinsed
- 1 tbsp. oil – of choice
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. oregano, dried
- ¼ tsp. paprika
- Dash of cayenne – optional
- Salt and pepper to taste
Preheat oven to 500 -550 degrees. Cover a cookie sheet tray with aluminum foil and spray with pan spray. Prepare garbanzo beans by mixing beans, oil, and spices until evenly coated. Place seasoned garbanzo beans on ½ the tray – place diced pieces of butternut squash (seasoned with salt and pepper) on other half. Roast for 15 minutes, then allow to cool as desired before adding kale and topping with pepitas.
Green Goddess Greek Dressing
- 2-3 garlic cloves – minced
- 2 oz. green onion (approx.. 6=7 stalks)
- ¼ cup oregano (.5 oz.) fresh
- ¼ cup parsley, fresh
- ¼ tsp red chili flakes
- 2 lemon, juiced
- 1 medium avocado, ripe
- 2 cup Nonfat or Whole Plain Greek Yogurt
Mix garlic and fresh herbs first in food processor. Add remaining ingredients and season to taste with salt and pepper.