one simple salad

Satisfy yourself (and your baby'’s needs) with this Hearty winter dish.

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

Serves 4


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.