Miso Tahini Harvest Salad

If you're like my husband, you don't consider a salad a real meal. But, this salad may have just changed his mind. This salad packs a huge punch when it comes to nourishing foods, but also fills you up like comfort food.

INGREDIENTS

• 1 acorn squash, cut into 2 in pieces
• 2 organic cage free chicken breasts
• 2 tsp coconut oil
• 1/2 C soy sauce
• 1 tsp ginger powder
• 1/2 tsp black pepper
• 2 tablespoons coconut oil
• salt + pepper to taste
• 1/2 sweet potato
• 1/2 sweet onion
• 1/4 teaspoon cayenne pepper
• 6-8 cups mixed greens
• 2 TBSP garlic powder (will be split between quinoa, chicken marinade and veggies)
• 1 C quinoa
• 1 tsp curry powder
• 1 pad of grass fed organic butter
• 2 C beef or chicken bone broth

CREAMY TAHINI DRESSING

• 1/3 cup extra virgin olive oil
• 1/4 cup garlic infused rice vinegar
• 1 tsp sesame oil
• 1 tsp white miso
• 1 TBSP tahini
• dash of water
• 1 TBSP honey
• 1 tsp garlic powder
• 1 TBSP black chia seeds

INSTRUCTIONS

1. Preheat the oven 400 degrees F.
   
   
   Cut two chicken breasts into bite size pieces. In a Ziplock bag, combine soy sauce, 1.5 tsp garlic powder, black pepper and ginger (you can use freshly grated ginger or an organic ginger powder). Marinate for at least 30 minutes.
   
   
   Cube the sweet potato and acorn squash and toss together with the diced onions, olive oil and a good pinch of both salt + pepper. Then, lightly sprinkle garlic powder and cayenne pepper over your baking sheet. Spread veggies out evenly and roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad.
2. Meanwhile, add two cups of bone broth and one cup of quinoa into a medium sized pot. Add curry powder, garlic powder, pad of butter and salt/pepper. Bring to a boil, then cover and simmer until bone broth is fully absorbed. Let cool before adding to salad or enjoy a warm salad like we did last night!
   
   
   In a large frying pan, melt coconut oil. Once melted, add chicken and cook until brown on both sides. Add the greens to a large bowl and give the salad a gentle toss.
3. To make the dressing, combine the olive oil, garlic infused rice vinegar, tahini, sesame oil, white miso, garlic powder, honey and a dash of water. Whisk together and evenly apply to salad. Toss and Enjoy!
   

   WHAT MAKES THIS GOOD FOR ME

   1. 
      Miso: Fermented foods provide probiotics and alleviate digestive issues. A healthy gut is imperative for a healthy pregnancy and pre-pregnancy. Your body will be less stressed when your digestion is doing well. Note: You should not eat too much soy while pregnant, but up to 2 servings a day has been approved as safe.
      
      Tahini: Tahini is high in zinc, which is a super nutrient when trying to conceive and during pregnancy. Zinc promotes rapid cell regrowth and a healthy immune system.
      
      Sweet Potato: Sweet potatoes are high in Vitamin C, B and B6 which boosts immunity and reduced inflammation. These nutrients also help in rapid cell regrowth which has been shown to protect your eggs from environmental and age related damage. They are high in fiber which helps to eliminate toxins through waste.