Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Roasted Butternut Squash Salad
Serving Amount
Ingredients
1 butternut squash, 1-inch cubes
2 tsp. maple syrup
2 Tbsp. olive oil
1 Tbsp. fresh thyme leaves
Salt and pepper to taste
3 cups kale, chopped, stem removed
1⁄2 cup pomegranate seeds
1⁄4 cup roasted hazelnuts or a nut of choice
1⁄4 cup crumbled goat cheese
1⁄4 cup maple thyme vinaigrette or vinaigrette of choice
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
In a large bowl, add cubed butternut squash, olive oil, maple syrup and thyme along with salt and pepper to taste. Toss until well combined.
Step 3
Add butternut squash to a lined baking sheet, making sure there’s space between the cubes. Roast for 15 minutes, flip using a spatula, then roast for another 15 minutes.
Step 4
While the squash is roasting, prepare the vinaigrette. In a bowl, add kale, then dressing a little at a time, massaging the kale for about 20 seconds. Add other ingredients along with roasted squash.
