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Fueling Fall Sports

Charlyn Fargo on

1/4 cup pumpkin seeds

1/2 cup feta cheese

VINAIGRETTE:

1 teaspoon Dijon mustard

3 tablespoons olive oil

2 tablespoons apple cider vinegar

 

1 teaspoon honey

Preheat the oven to 375 F. Peel the butternut squash, seed it and cut into cubes. Toss in a bowl with olive oil, salt and pepper. Spread cubes on a baking sheet and bake for 25 to 30 minutes. Remove from oven; let cool. Toss all salad ingredients (except the squash) together in a large bowl. In a small mixing bowl, whisk together the dressing ingredients. Add the butternut squash to the salad and drizzle the dressing on top. Toss, serve and enjoy! Serves 4 (2 cups each).

Per serving: 465 calories; 53 grams carbohydrates; 16 grams protein; 24 grams fat (6 grams saturated); 17 milligrams cholesterol; 7 grams fiber; 12 grams sugar; 399 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.

 

 

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