Enjoy this homemade winter salad recipe from one of our Nutrimedy dietitians, Tava Sternberg. This salad is perfect for a cozy day indoors this season.
30 minutes / 4 servings
3 cups broccoli
1 tsp avocado oil
1/4 tsp sea salt
2 tbsp extra virgin olive oil
2 tbsp lemon juice
3 cups baby kale
3 tbsp pomegranate seeds
2 tbsp pumpkin seeds
1/4 cup feta cheese (crumbled)
1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Add the broccoli, avocado oil and half the sea salt to the sheet and toss to combine. Bake for 15 to 20 minutes, until crispy.
2. In a small bowl, mix the extra virgin olive oil, lemon juice and remaining sea salt.
3. Add the kale to a large bowl along with the broccoli, pome...
4 baby eggplants (about 1.5lbs), cut in half lengthwise and stems removed
2 tbsp olive oil
1 1/2 cups italian sauce
1 cup shredded mozzarella cheese (about 4oz)
1 tbsp grated Parmesan cheese
1/2 cup seasoned panko
Set the oven to 400°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Place the eggplant, cut-side up, into the baking dish. Brush with 1 tablespoon olive oil. Season the eggplant as desired.
Bake for 30 minutes or until the eggplant is fork-tender. Spoon the sauce over the eggplant and sprinkle with the cheeses. Stir the panko and remaining olive oil in a small bowl. Sprinkle the panko mixture over the cheeses.