You know, it’s funny. I post a lot of recipes on hungry poodle that fellow Weight Watchers (and anyone who wants to eat real food) might appreciate. I also put links to the recipes on my Facebook page, and every once in awhile, though not often, I get a response. Until earlier this week, when I posted a two-ingredient muffin recipe that calls for one box of dry cake mix and one can of pumpkin. What happened? It was akin to my winning the Pillsbury Bake-Off. Suddenly, I was a winner. Go Anne!
Which leads me to the following recipe for Ultimate Fall Salad, from Cooking Light. If you’re a two-ingredient fan, I can almost hear you clicking away from this page. Damn, though, you’ll be missing out on an amazing combination of just about everything-healthy-and-delicious-in-one-bowl.
Take a gander at the photo above: roasted butternut squash, crisp apples, farro, dried cranberries, toasted walnuts. OK, so there’s kale but I promise, you won’t even notice it after it’s been doused in a very low-fat orange juice-dijon vinaigrette and combined with all of the other awesome ingredients.
This substantial salad makes for a filling, whole grain and veggie-packed dinner, and leftovers keep well for several days for lunch on-the-go. Cooking Light’s recipe calls for 3/4 cup of chopped walnuts and 1/2 cup dried cranberries, which bring up the WW Point value substantially. I’ve provided modifications in italics that bring down the Points from 12 to 7 per serving.
A 2-ingredient recipe one day and a 14-ingredient recipe the next. It’s called balance!
1 small butternut squash (or 1 package cubed fresh butternut squash)
3 Tbsp. olive oil
1/2 tsp. cinnamon
1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper, divided
1 bunch julienne-sliced lacinato kale (6 cups)
3/4 cups chopped walnuts (*1/4 cup)
1 1/2 cups cooked farro
1/2 cup dried cranberries (*1/4 cup)
2 cups chopped apples (2 apples)
4 oz. shredded Pecorino-Romano cheese, or Parmesan (*2 oz.)
1/4 cup freshly squeezed orange juice
1 Tbsp. Dijon mustard
2 Tbsp. chopped shallot
Peel, scoop out seeds and cube butternut squash. Toss with 2 Tbsp. olive oil, cinnamon, 1/4 tsp. salt and 1/4 tsp. pepper. Spread on baking sheet and roast for 30 minutes at 400 degrees F, or until squash is tender and golden brown.
In a medium skillet, toast walnuts over medium heat until golden brown and fragrant.
Combine kale, walnuts, farro, cranberries, apples, cheese and squash in a bowl.
For the dressing, whisk 1 Tbsp. olive oil, orange juice, mustard, shallot, 1/4 tsp. salt and 1/4 tsp. pepper in a bowl until fully combined.
Dress salad and serve.
Makes 6 servings
WW SmartPoints per serving: 12
* WW SmartPoints per serving with modifications: 7