WGN TV Healthy Side Dishes

WGN: Quick Sides for Everyone - Enjoy these healthy recipes from Peapod.com

Beet and Hazelnut Salad (Paleo, GF, DF, Vegan, Vegetarian)

Ingredients:

• 5 (1/4 lb each) small beets 7 tbsp olive oil, divided​

• 2 cloves garlic

• 1/4 cup balsamic vinegar 1 tbsp Dijon mustard

• 2 (5 oz) pkgs Organic Spring Mix

• 1/2 cup chopped hazelnuts

Directions:

1. Preheat oven to 400°F. Line a large baking sheet with foil.

2. Peel and cut the beets into thin wedges. Add to baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 25–30 min., until tender.

3. With garlic press, crush the garlic cloves into a large bowl. Whisk in the vinegar, mustard, and remaining 5 tbsp oil until combined.

4. Season with salt and pepper to taste. Add beets to vinaigrette, tossing to coat.

5. When ready to serve, arrange the spring greens on a large platter and top with beet mixture. Drizzle any vinaigrette at bottom of bowl over greens. Garnish with the hazelnuts.

Balsamic Roasted Acorn Squash (Paleo, GF, DF, Vegan Vegetarian)

Ingredients:

• 4 medium acorn squash (about 4 lbs total) 1/4 cup olive oil 1/4 cup balsamic vinegar 2 tbsp honey

• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment.

2. Rinse the acorn squash, cut in half lengthwise, and remove seeds. Place acorn squash cut-sides down and slice into 3⁄4-inch-thick half-moons.

3. In a large bowl, whisk together the oil, vinegar, and honey. Reserve half. Add squash to remaining balsamic mixture and toss to coat. Arrange squash on the baking sheets in a single layer. Season squash with salt and pepper.

4. Roast 15 min. Turn squash slices over. Roast another 15–25min, until tender. During the last 5 min. of cook time, sprinkle the pecans over squash to toast. To serve, drizzle with reserved balsamic mixture. Transfer squash and pecans to a serving platter.

Butternut Squash and Figs (Paleo, GF, DF)

Ingredients:

• 1 (20 oz) pkg frozen butternut squash

• 1/2 tsp crushed red pepper

• 1 tbsp chopped fresh rosemary leaves

• 3 slices precooked bacon, crumbled

• 2 fresh or dried figs cut into thin wedges

• 1 tbsp olive oil

• 1 green onion finely chopped

Directions:

1. Preheat oven to 450°F. Toss frozen squash with crushed red pepper, rosemary, bacon, figs and oil in a 9x13-inch greased baking dish.

2. Bake 10-12 min., stirring frequently, or until squash is slightly browned.

3. Sprinkle with chopped green onion and serve.