Another great thing about this glorious season: it’s the best running outfit weather.
I’m talking long sleeves and shorts. Hands down the best running clothes combination there is. I finally got to wear this winning combo the other day, when I ran a whole 5K! Did I ever feel great. And man, was I flying. Or at least I thought I was. It certainly felt like I was going for the world record. When we finished, Jackson read off the time.
He said 27 minutes, but I know he was really just trying to keep me humble. For the amount of effort I put into that run I’d say my finishing time was more around 17 minutes or so.
Moral of the story, it sucks trying to get your speed back. I may be keeping up my fitness with cross-training, but whatever few fast-twitch muscles I had have long since shriveled up and died. That’s how it works, right? Can’t you tell I’m good at science?
Anyway, I spent the rest of the day in my shorts and long sleeve combo, assuring myself that at least I looked like a runner. And then I ate a salad like serious runners do. It made me feel pretty legit.
And like everything else this time of year, this salad was super legit because it’s fall themed. Kale (a runner’s superfood) is topped with butternut squash baked with maple syrup. Add shelled, salted, roasted pumpkin seeds and sliced apples. Side note: I was SO confused when I found these green pumpkin seeds… Yeah apparently that’s what they look like outside of their shells. I’m 23 years old and I just figured that out.
And since regular croutons aren’t festive enough, this salad has torn cinnamon raisin bagel croutons instead. Top that off with a tahini-lemon dressing. A legit salad for a legit human being (you!)
So maybe to offset all that Halloween candy, eat a salad (this salad, duh) for pete’s sake.
Fall harvest salad
Ingredients
For the butternut squash
- 2 cups cubed butternut squash
- 1 tbsp pure maple syrup
- 1 tsp coarse sea salt
For the croutons
- 1 cinnamon raisin bagel, torn
- 1 tsp olive oil
For the dressing
- 2 tbsp tahini
- dash cinnamon
- 1/2 tsp lemon juice
- 1/2 tsp maple syrup
- 2 tsp olive oil
For the construction
- 6 cups kale, stems removed and chopped
- 1/2 apple, chopped
- 1/4 cup pumpkin seeds, roasted and salted
Instructions
For the butternut squash
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Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, mix together butternut squash and maple syrup. Bake for 25 minutes, stirring occasionally. Top with sea salt.
For the croutons
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Remove squash from baking sheet and add torn bagel pieces and coat with olive oil. Bake for 10 minutes until crisp.
For the dressing
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Mix together tahini, cinnamon, lemon juice, and maple syrup. While mixing, blend in olive oil.
For the construction
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Mix kale, apples, pumpkin seeds, butternut squash, croutons, and dressing in a large bowl. Divide between two bowls and serve.
