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Butternut Squash Salad with Raspberries, Pecans and Feta

Butternut Squash Salad with Raspberries, Pecans and Feta

This Butternut Squash Salad with Raspberries, Pecans and Feta is packed full of flavor and makes a perfect side dish, starter or stand alone meal.

This salad is both delicious and healthy for several reasons:

Butternut squash is packed with vitamins like A and C, as well as fiber and potassium. These nutrients are essential for overall health, including immune function and heart health.
Pecans are rich in healthy fats, particularly monounsaturated fats, which can benefit heart health. They also provide protein, fiber, and various vitamins and minerals.
Feta cheese is a good source of calcium and protein, and it adds a creamy and tangy flavor to the salad.
Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants.
Mixed greens, a combination of various leafy vegetables such as lettuce, spinach, arugula, kale, and more, are good for you due to several health benefits they offer: rich in nutrients, low in calories, high in fiber, and antioxidant-rich.

The combination of sweet roasted butternut squash, crunchy pecans, sweet raspberries and creamy feta cheese creates a harmonious blend of flavors and textures that are satisfying and enjoyable.

This Butternut Squash Salad with Raspberries, Pecans and Feta includes a good balance of carbohydrates, fats, and proteins, which can help keep your energy levels stable and make you feel full and satisfied.

Butternut Squash Raspberries Pecans Feta Salad

More Recipes you will Enjoy!
Cabbage Salad
Vegetable Ramen Pad Thai
Vegetable Coconut Curry
Cucumber and Bean Salad
Mushroom and Zucchini Sauté

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

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Butternut Squash Salad with Raspberries, Pecans and Feta

This Butternut Squash Salad with Raspberries, Pecans and Feta recipe is healthy and perfect for fall! It has a nice balance of sweet, salty, and earthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

Roasted Butternut Squash

  • 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Fresh parsley (for garnish) (chopped)

Salad

  • 6 cups mixed greens
  • 1 cup fresh raspberries
  • ½ cup feta cheese (crumbled)
  • ½ cup pecan halves

Honey-Lemon Dijon Dressing

  • ½ cup olive oil
  • 4 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Instructions
 

  • Whisk the dressing ingredients first and set aside.
  • Preheat oven to 375 degrees F.
  • Toss squash cubes with oil, Italian seasoning, salt, and black pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
  • Roast, stirring once or twice, until the squash is tender, 35 to 40 minutes. Garnish with parsley.
  • Arrange mixed greens in a serving bowl, top with roasted squash (you will need about 2 cups), raspberries, feta and pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.
Keyword butternut squash, butternut squash raspberries pecans feta salad, butternut squash salad, roasted butternut squash

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

This Chicken Tortilla Soup recipe is hearty, filling, loaded with flavor, and will keep you warm and satisfied.

I love the flavors of Mexican cuisine, and this soup recipe offers a taste of those delicious flavors in a comforting and familiar form. Like many soups, this soup is warm and comforting, making it a perfect choice for cold or rainy days or when you’re in need of a comforting meal.

This recipe is very versatile and can be customized to suit any tastes. You can adjust the level of spiciness, the thickness of the broth, and the toppings to your liking.

The addition of tortilla strips or chips on top of the soup not only adds a delightful crunch but also a contrast in texture to the tender chicken and vegetables.

Chicken Tortilla Soup is a healthy choice when prepared with nutritious ingredients and in a balanced way. This recipe includes a variety of vegetables such as tomatoes, carrots, celery, black beans, jalapeño pepper, onions, and corn. These vegetables provide essential vitamins, minerals, and fiber that are beneficial for your health.

More Recipes you will Enjoy!
Beet Soup (Borscht)
Vegetable Ramen Pad Thai
Healthy Ramen Bowl
Vegetable Garden Pasta
Chicken and Zucchini Meatballs

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Chicken Tortilla Soup Recipe

This easy Chicken Tortilla Soup is packed with flavor and so delicious! Adjust the spices to your liking, and add all the toppings, including cilantro, avocado, and tortilla chips!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 8

Ingredients
  

  • 1 medium onion (chopped)
  • 2 medium carrots (chopped)
  • 2 ribs celery (diced)
  • 1 jalapeño pepper (seeded and diced)
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon garlic powder
  • 3 skinless chicken thighs
  • 14.5 oz can diced tomatoes
  • 8 cups water
  • 14 oz can black beans (drained and rinsed)
  • 14 oz can corn (drained and rinsed)
  • ½ cup cilantro (chopped)
  • 1 lime (juiced)
  • 2 teaspoons salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

Air Fryer Tortilla Strips

  • 1 teaspoon olive oil
  • 3 flour tortillas (8” tortillas)

Toppings

  • 1 large avocado (sliced)
  • 1 lime (cut into wedges)
  • Cilantro

Instructions
 

Air Fryer Tortilla Strips:

  • Slice tortillas into thin strips. Place them in a large bowl and drizzle with oil, then use your hands to toss them around.
  • Place half of the tortilla strips in a basket, cook for 3 minutes at 350°F. Open the basket and shake. Continue cooking for another 3 minutes. If they aren't crispy enough, continue to cook and check every minute until they look done.

Chicken Tortilla Soup:

  • Add water, onion, celery, chicken, salt, and black pepper to a pot. Bring to a boil and let simmer for 30 – 40 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Discard bones.
  • Add corn, beans, chilli powder, cumin, garlic powder, tomatoes, carrots, jalapeño to the pot. Bring to a boil and simmer for about 15 minutes.
  • Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice and cilantro. Try and season with salt and black pepper to taste.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Keyword chicken tortilla soup, soup, tortilla soup

Whole Wheat Pumpkin Waffles

Whole Wheat Pumpkin Waffles

These fluffy Whole Wheat Pumpkin Waffles will be your go-to fall breakfast. They’re light, fluffy and have just enough spice to make your house smell incredible.

Whole Wheat Pumpkin Waffles are a delicious and nutritious breakfast option, especially during the fall season when pumpkins are everywhere. These waffles are made with whole wheat flour and pumpkin puree, making them a healthier alternative to traditional waffles.

These waffles can be considered a healthier breakfast option for several reasons:

Whole Wheat Flour: Whole wheat flour is less processed than white flour and contains more nutrients and fiber. It provides complex carbohydrates that are digested more slowly, helping to keep you full and provide sustained energy throughout the morning.

Pumpkin Puree: Pumpkin is a nutrient-rich vegetable that’s low in calories and packed with vitamins and minerals. It’s an excellent source of vitamin A, which is essential for eye health, and it also provides vitamin C, potassium, and fiber.

Customizable Toppings: You have control over the toppings you add to your waffles. Opting for fresh fruit, yogurt, or nuts can increase the nutritional value of this flavorful breakfast.

More Breakfast Recipes you will Enjoy!
Dark Chocolate Buckwheat Waffles
Blueberry Whole Wheat Pancakes
Berry Baked Oatmeal
Tiramisu Overnight Oats
Whole Wheat Pancakes
Chocolate Peanut Butter Overnight Oats

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Whole Wheat Pumpkin Waffles

These Whole Wheat Pumpkin Waffles are so fluffy, soft, and delicious you’ll want to eat them all year round. It’s like eating pumpkin pie for breakfast, only healthier!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

Dry ingredients

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt

Wet ingredients

  • ¾ cup pumpkin puree
  • ¾ cup unsweetened almond milk (or any milk)
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil

Instructions
 

  • Preheat waffle iron (I used Belgian waffle maker).
  • Add dry ingredients to a large bowl and whisk to combine.
  • In a separate large bowl add wet ingredients and mix until smooth. Add dry ingredients to wet ingredients and mixing until just combined. 
  • Spray waffle iron with nonstick cooking spray and cook according to waffle iron directions (about 3-4 minutes). Serve waffles with warm maple syrup and pecans if desired. Enjoy!
Keyword pumpkin waffles, waffles, whole wheat pumpkin waffles, whole wheat waffles