Healthy High-Fiber Veggie Recipes: Kale Salad, Quinoa-Stuffed Acorn Squash

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January is National Fiber Focus Month, so the focus of today's email is (as you might have guessed by now) FIBER! But not just any fiber -- naturally occurring fiber in naturally delicious recipes! Dig in...

Hungry Girl's Pom Nom Nom Kale Salad
Pom-Nom-Nom Kale Salad

1/4th of recipe (about 1 1/2 heaping cups): 131 calories, 5g total fat (0.5g sat fat), 117mg sodium, 18.5g carbs, 3.5g fiber, 6g sugars, 4g protein -- PointsPlus® value 3*

SmartPoints® value 2*

Sweet-tart apple bits, crunchy pistachios, juicy pomegranate arils... This incredible kale salad has it all!


Prep: 10 minutes
Chill: 1 hour

6 cups chopped kale leaves
1 cup chopped green apple
1/4 cup pomegranate arils
1/2 oz. (about 24) pistachios, chopped

2 tbsp. pomegranate juice
1 tbsp. extra-virgin olive oil or grapeseed oil
1 tsp. cider vinegar
1/4 tsp. minced garlic
1/8 tsp. salt
Dash black pepper

Combine all salad ingredients in a large bowl.

In a medium bowl, whisk dressing ingredients.

Add dressing to salad, and toss to coat. Cover and refrigerate for 1 hour, and enjoy!


HG Tip! To get the pomegranate juice for the dressing from additional pomegranate arils, just place about 1/2 cup of the arils in a food processor, and pulse until juicy. Strain to remove seeds, and measure out 2 tbsp. juice. Easy!  

Hungry Girl's Quinoa 'n Veggie Stuffed Acorn Squash
Veggie 'n Quinoa Stuffed Acorn Squash

1/2 of recipe: 214 calories, 2g total fat (0.5g sat fat), 234mg sodium, 45.5g carbs, 9.5g fiber, 2.5g sugars, 6.5g protein -- PointsPlus® value 5*

SmartPoints® value 2*

Winter won't last forever (thank goodness), but when it ends, acorn squash season ends too. Enjoy this massively delicious recipe while you still can!

Prep: 10 minutes
Cook: 30 minutes

One 20-oz. acorn squash, halved and seeds removed
1/4 cup uncooked quinoa, rinsed thoroughly
1/2 cup low-sodium vegetable broth
1/2 cup chopped onion
1/2 cup chopped brown mushrooms
1 cup roughly chopped spinach leaves
1/8 tsp. garlic powder
1/8 tsp. salt
Dash black pepper
2 tsp. reduced-fat Parmesan-style grated topping

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place squash cut-side down on the baking sheet. Bake until squash is soft, 25 - 30 minutes.

Meanwhile, in a small pot, combine quinoa with vegetable broth. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until broth has been absorbed and quinoa is fully cooked. Transfer to a medium-large bowl, and cover to keep warm.

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and mushrooms until softened, about 4 minutes. Add spinach, and cook and stir until wilted, about 1 minute.

Transfer cooked veggies to the bowl of quinoa. Add garlic powder, salt, and black pepper, and mix well. Evenly divide between the squash halves. Sprinkle with Parm-style topping, serve, and enjoy!



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There's hardly a food holiday more fun than National Pie Day, a.k.a. today, January 23rd. Make our Mini Dutch Apple Pies, and party, Party, PARTY!

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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