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Winter vegetables such as beets, winter squash and spinach are hearty by nature. They provide folate, calcium, vitamin C and fiber — exactly what a pregnant woman needs. This filling salad, topped with roasted chicken and made with colorful vegetables of the season, should be served warm.
Winter Greens Salad
1/4 cup fresh Italian parsley leaves, finely chopped
1 tablespoon fresh tarragon, finely chopped
1 small clove garlic, chopped
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon salt
8 small Chioggia or yellow beets
1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 boneless, skinless chicken breasts (about 1/2 pound each)
Salt and pepper, to taste
2 cups baby spinach, chopped
2 cups watercress leaves
Blend dressing ingredients in a food processor or blender until smooth; set aside. Trim stems off beets, leaving the root. Boil root for 25–30 minutes, or until easily pierced with a fork. Drain; run under cold water. Slip off the skins; slice lengthwise in half, then crosswise into 1/4-inch-thick slices. Set aside.
Preheat oven to 450 F. Place squash cubes on a small baking sheet. Place chicken in a separate baking dish; sprinkle with salt and pepper. Place dishes side by side in the oven and bake for 25–30 minutes. Slice chicken into 1/4-inch-thick slices; set aside.
Toss spinach and watercress in a large bowl; transfer to four plates. Top with beets, squash and chicken. Drizzle each serving with 1 tablespoon of dressing; serve immediately.
Nutritional information per serving: (1 cup greens; 1/2 cup each squash, beets and chicken; 1 tablespoon dressing): 365 calories, 27 percent fat (11 grams), 30 percent carbohydrate, 43 percent protein, 153 milligrams calcium, 4 milligrams iron, 180 micrograms folate, 7 grams fiber.