Hallelujah Diet Recipe: Winter Green Salad
He's leading the revolution in plant-based eating for health. Chef Richard Arnold, Executive Chef and Culinary Instructor for Hallelujah Diet Health Retreat & Culinary Academy, stopped by WBTV News Sunday Morning to share the importance of eating healthy.
Hallelujah Diet is a comprehensive, preventative system empowering people to take charge of their health by activating the body's self-healing powers. It includes educational materials and seminars, delicious recipes, and organic, plant-based nutritional products developed to help cleanse toxins, fight disease, increase energy and maintain healthy blood sugar levels.
For more information on the Hallelujah Diet, click here.
Recipe: Winter Green Salad with Roasted Squash and Wild Mushrooms
5 oz. package of organic arugula & baby kale
1 medium butternut squash, peeled, seeds and stringy bits removed and diced into ¾" cubes
1 small package Cremini (also called Baby Bello) mushrooms, cleaned and quartered
1 small package of oyster mushrooms, roughly torn or chopped into 1-2" pieces
1 large shallot, thinly sliced
1 cup pomegranate arils
½ cup slivered almonds, lightly toasted
1 tablespoon coconut oil, melted
Sea salt and fresh ground black pepper to taste
Preheat oven to 400 degrees. Toss your diced butternut with a small amount of coconut oil, and pinch of sea salt and black pepper. Spread evenly on a baking sheet, and roast for about 25 minutes, turning halfway through so they don't get too dark on one side.
Directions (Mushroom Marinade):
(Note: About half of this marinade will be left over after you marinate the mushrooms. This is completely normal.)
3 Tablespoons tamari
1 ¼ Tablespoons sherry vinegar
1 Tablespoon maple syrup
1 clove garlic, minced
1 Tablespoon coconut oil, melted
Whisk all ingredients together. Add chopped Cremini mushrooms (do not add oysters yet) and toss so that every piece gets soaked with the marinade. Let sit for 20 minutes at room temperature. Add the oyster mushrooms to the marinating Creminis, and toss through so that every piece is covered. Remove the mushrooms from the marinade, and spread onto a baking sheet with the sliced shallot (you can use the same pan from your squash after it finishes roasting if you like, no need to wash). Roast at 400 degrees for about 15 minutes, turning halfway.
3 Tablespoons pomegranate balsamic vinegar
(can substitute regular balsamic)
½ Tablespoon Dijon mustard
½ Tablespoon maple syrup
¼ cup olive oil
Small pinch of sea salt and black pepper
Whisk all ingredients together.
I recommend allowing your squash and mushrooms to cool to room temperature so that your salad greens don't get wilted. Add the rest of your salad ingredients to a large mixing bowl and gently toss with the dressing. Serve and enjoy.