Dinner: Wilted Autumn Greens with Honey Mustard Vinaigrette

Recipe by Anne Stiles Quatrano This is a perfect autumn salad: not so much cooked as wilted greens in a warm, savory-sweet vinaigrette. Here in the South, we are lucky to have so many different greens that grow remarkably well virtually all year round. F

This recipe includes fertility superfoods such as:

Spinach, Nuts

Health and fertility benefits of Wilted Autumn Greens with Honey Mustard Vinaigrette

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 medium African or small butternut squash
2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
1 tablespoon olive oil
1/2 cup (about 12) chestnuts
10 shallots, peeled
1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
1/3 pound (about 2 heads) tatsoi, torn
1/3 pound (about 2 bunches) mustard greens, torn

Instructions

Preheat the oven to 400 °F.
Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).

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