Healthy Soup & Salad Recipe
With the turning of the season, we often turn our eating habits to those warm comfort foods, which might not always have the healthiest ingredients. Healthy eating habits should be maintained throughout the year, so we’ve put together a soup and salad combo that’s filling and good for your health.
Lemony Mushroom-Orzo Soup
Some comfort soups are made with a cream base, which can add extra calories and fat. But here is a broth-based soup that is filled with hearty mushrooms and orzo to keep your stomach full for longer. The flavor of the soup is light and mild, but the zest and juice of the lemon really adds some tanginess.
4-1/2 cups sliced fresh mushrooms
4 green onions, chopped
2 tablespoon olive oil
2 garlic cloves, minced
2-1/2 cups reduced-sodium chicken broth
2-1/2 teaspoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup uncooked orzo pasta
2-1/2 teaspoons lemon juice
1/4 teaspoon grated lemon zest
- In a small saucepan, sauté mushrooms and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper.
- Bring to a boil. Stir in the orzo, lemon juice and zest. Cook until pasta is tender, 5-6 minutes.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
Soup and salad are a great combination. With squash in season during the fall, we wanted to give you a recipe that will allow you to utilize this versatile fruit. There are many different species of squash, but this recipe uses butternut squash, which has a great source of fiber, as well as vitamins including A, C, E and B. Top the squash on a bed of arugula for added vitamins and minerals.
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
- Preheat the oven to 400 degrees F.
- Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
- While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
- Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Soup Credit: Taste of Home
Salad Credit: Food Network