Healthy Holiday Recipes from The Whole Tulip


#Goodforyoufriday has been a bad, bad girl.  She ate stuffing and pumpkin pie and all kinds of cheese over Thanksgiving.  It can be difficult to maintain a good, Clean diet during the holidays, especially if you aren’t the one doing the cooking – and if you are, sometimes it just seems easier to revert back to the old, tried-and-true recipes that are loaded with bad stuff.  My friends at The Whole Tulip hear this complaint from their clients every year, so they decided to be rockstars and release multiple holiday menus full of Clean, delicious recipes that they have made for their own families.  They promise that no one at the dinner table will be the wiser.  I thought I would share some with you the next few Fridays while our scales are still displaying the right number.


| Farro with Butternut Squash, Kale and Pomegranates |

  • 1 cup Farro (there are 2 types. Parboiled only needs to cook for 15 minutes. Pearled takes about 45 minutes)
  • 1 shallot, scliced thinly
  • 2 tbs fresh thyme, chopped
  • 3 tbs olive oil
  • 2 tbs balsamic vinegar
  • 4 cups butternut squash, cut into 1 inch cubes
  • 1 bunch kale, leaves stripped from rough stems
  • ½ pomegranate seeds
  • 1 cup walnuts, toasted and chopped
  • ½ cup feta or goat cheese (optional)

For the Dressing:

  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely chopped
  • 2 tablespoons of balsamic vinegar
  • ¼ cup of olive oil

Cook farro according to package directions. In the last few minutes of cooking, you can put a colander on top of the pot with the kale, replace lid and let the kale steam for a few minutes. Chop kale into thin ribbons, and drain the farro.

Spread walnut on a baking sheet and toast in a 400 degree oven for about 5-7 minutes. When cool enough to handle, chop.

On another baking sheet, spread out the shallots and cubed butternut squash. Drizzle with the olive oil and balsamic vinegar, sprinkle with the thyme, kosher salt, and pepper, and roast at 400 degrees for about 20 minutes or until the squash is tender. Stir every so often to ensure even cooking.

Make the vinaigrette by whisking together Dijon mustard, 2 tablespoon balsamic vinegar and shallot. Slowly stream in ¼ cup of olive oil and until it makes a thick dressing.

In a large bowl, toss together the farro, greens, and roasted squash and shallot. Drizzle in the balsamic vinaigrette and stir the salad well with a large spoon to ensure even coating.

To serve, crumble some goat cheese or feta cheese on top of the salad, and sprinkle with pomegranate seeds.

Recipe courtesy of The Whole Tulip.