*Editor’s note: This information was published in the October 2022 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*
By CHM staff member Jeri Ball
For a delicious new recipe that matches the fall aesthetic and season, this fall harvest salad with ginger dressing might be your new best friend.
Ingredients:
- 1 medium butternut squash, cut into bite-sized cubes
- 1 TBSP avocado oil
- 1 package of fresh arugula
- 1 package of fresh spinach
- 1 avocado diced
- ½ cup of crumbled goat cheese
- ½ cup of chopped pecans or walnuts (optional)
- 1/3 cup of dried cranberries
Dressing:
- ½ cup olive oil
- 3 TBSP rice vinegar
- 2 TBSP apple cider vinegar
- 2 TBSP grated fresh ginger
- 1 TBSP tamari
- 2 tsp sugar substitute (I use Swerve)
- 2 garlic cloves minced
- ½ tsp salt
- ¼ tsp pepper
Directions:
- Preheat oven to 400 degrees
- Toss cubed butternut squash with avocado oil and spread on cookie sheet
- Roast in preheated oven until browned, approximately 35- 40 minutes
- Allow to cool
- Toss all ingredients together in large serving bowl
- For the ginger salad dressing, whisk all the ingredients together and serve on the side
Enjoy!
Do you have a favorite healthy recipe? We’d like to share it! CHM members can submit their recipes to editor@chministries.org for consideration in future magazines.
