Women’s Running USA – September 2019

FOOD

SEPTEMBER/OCTOBER 2019WOMENSRUNNING.COM 29

Season’s Best

It’s that wonderful time of year where farmers markets everywhere are

overflowing with a bounty of delicious fruits and vegetables that thrive

when temps begin to dip. They not only add a major nutritional boost

to any meal, but a bonus comfort-food feel. Here are the foods to load up on

this fall, plus new recipes that let these seasonal staples shine.

BY MATTHEW KADEY, M.S., R.D. | PHOTOGRAPHY BY HANNAH DEWITT

M O N D A Y

Preparation:

1 Divide 8 cups baby kale, 2 shredded medium

parsnips and 2 shredded medium carrots among

serving plates. Top with 2 cups sliced cooked turkey

meat, 2 sliced apples, 1/4 cup sliced pecans and 3 oz

crumbled soft goat cheese.

2 In a bowl, whisk together 2 Tbsp maple syrup, 2 Tbsp

olive oil, 1 Tbsp cider vinegar, 2 tsp Dijon-style mustard,

2 tsp fresh thyme, 1 chopped garlic clove and 1/4 tsp salt.

Drizzle dressing over salad.

Turkey Parsnip Salad with Maple Dressing

Nutt y tasting parsnips are a good source of fi ber, which acts like candy for the benefi cial bugs in your gut so they

can fl ourish and get to work on improving your digestive and immune health. Makes 4 servings.