I can’t believe it’s December. I know I said that about September and October, but really, December is the last month of the year. Of the year!!
I spent pretty much 75% of yesterday booking Cyber Monday deals for hotels. Honestly, it’s the smartest thing you can do if you like to travel but don’t have the budget to do so.
And remember, if you’re still holiday shopping, the Inspiralizer® is 20% off this week for Cyber Monday, no code required.
Cyber Monday is such a funny thing. I feel this pressure to spend money because I’m saving money. Sounds ironic, right? It’s a great excuse to book some travel trips, but definitely helpful for holiday shopping.
It always ends up that the places you want to stay and things you want to buy are not having a Cyber Monday deal or it’s not significant enough or, in the case of travel, there are obnoxious blackout dates.
The reason I decided to have a Cyber Monday weeklong sale, is because I know how stressful (as a consumer) it can be to book and buy everything in one day! Also, every year I sent my mom a Cyber Monday deal for a Christmas gift idea and she ALWAYS e-mails me the next day, “What was the link again?!” #sigh
Anyways, now that it’s December and officially holiday season, it’s a great time to add some fall flavors into salads. Now, I’m a big believer in building amazing salads that don’t seem very salady.
Take this roasted squash – it’s sweet, filling and hearty so that you don’t miss a protein. You can pre-roast the squash (#mealplanning), pre-mix the dressing and then when it comes time to make your salad, all you have to do is spiralize the apples and toss them in a mixing bowl with the feta, pecans and arugula.
I love this simple salad – it’s got lots of flavor, crunch, sweetness, savoriness and most importantly, the apple noodles add a fun texture, making the salad that much more interesting.
Alas, if you’re looking at this saying, “I need more protein!” then it would go great with black lentils, quinoa, or even some chili shrimp (a nice kick of spice would work wonders here) or even some chopped chicken or leftover turkey (if you still have it.)
Now it’s time to build my holidays bucket list – it includes ornament decorating, that’s for sure.
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the salad:
- 1 acorn squash, seeded and halved and quartered (yield 8 slices)
- 3 teaspoons honey
- salt and pepper, to taste
- 1 large honey crisp or Gala apple (or favorite apple)
- 6 cups of baby arugula
- ⅓ cup roughly chopped pecans
- ½ cup crumbled feta
- For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- salt and pepper, to taste
- Preheat the oven to 400 degrees F.
- Assemble the acorn squash on a parchment paper lined baking sheet. Drizzle each slice with about ½ teaspoon of honey and season with salt and pepper. Roast for about 35-40 minutes or until squash is tender when pierced with a fork.
- Fifteen minutes before the squash is done roasting, spiralize the apple with Blade D and add it to a large mixing bowl along with the arugula, pecans and half of the feta. Set aside.
- Place all of the ingredients for the dressing into a small bowl and whisk together. Taste and adjust to your preference.
- Once the squash is done, pour the dressing over the salad mixture and toss to combine thoroughly. Divide the salad onto four plates and top each with two squash slices and remaining feta.
CYBER MONDAY WEEK
Enjoy 20% off the Inspiralizer® all week for Cyber Monday! No code required. Offer ends 11:59pm EST Friday, December 4th.