Cold Chopped Squash Salad
Marla Sarris

Cold Squash Chopped Fall Salad

I just talked about all the winter squash that was hanging out around our house so you had to know another squash recipe was coming. Plus I’ve got an update from my Not-A-CrossFit class.

We’re on the downward slide towards the end of my Not-A-CrossFit class and we’ve got 2.5 more weeks to go. I have to say I’ve totally been loving it so far. I’ve really enjoyed lifting heavy things and incorporating new movements that I don’t typically do at home: rowing, rings, rows, etc. The work outs have pushed me harder than my typical warrior workouts and I have to admit I’m always looking for more ways to test myself, so this has been perfect. On the first two days of class we did testing and on one of those days we did a 5000m row for time. I have to say I’m not really looking forward to doing another 5000m row, come the end of class, but I am interested in seeing my improvements.

Last week Friday was an abnormal day for me. I woke up early to shop for all the ingredients I needed for the Pigskin Paleo tasting and book signing that was planned that night (but more on that soon). By the time I got to our class I had already been up for around 4 hours. Typically I’m arriving at our 11am class after maybe being up for an hour. I like to workout first thing after I wake up and originally I was wondering if I’d even be able to make it to the 11am class, but I’ve yet to have a problem arriving on time. :)

I came to class more awake than usual and everything seemed to go by so much faster than normal. I didn’t really think anything of our 15 minute AMRAP while we were doing it. This was our workout:

  • 7 wall runs (that is one wall run is defined as 3 knee lifts followed by a 1 second pause)
  • 7 mountain climbers (that is one means 3 mountain climbers followed by a pushup)
  • 11 ring rows

While we were in the middle of the 15 minutes I was sweating so much I actually slipped on the sweat pool I had going while doing the wall runs and fell to my knees. That only happened once, then during each wall run I would slowly move down the wall. (I’m so glad we only have 4 people in our class that I could do that.) :)

In the middle of the AMRAP Jason, our coach, decided to switch things up. Instead of doing the wall runs and mountain climbers he replaced them with 15 Abmat situps followed by the 11 ring rows.

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While doing this workout I could already feel it in my abs, before he switched it up to situps so I assumed I was going to wake up Saturday morning with sore abs. Nope! I rolled outta bed Saturday morning and could barely stand, my calf muscles were extremely tight. It would have probably been a good time to roll them out, but instead I got ready and started my day. That pain in my calves didn’t really go away until this morning. CRAZY! That’s 4 days of calf soreness.

I wanted to be sure I saved that workout because it took a total sneak attack on my body. Give it a try if you’re looking for something new, and let me know how it goes for you.

You can see an example of a wall run in this video around the 1:30 mark. But when I did mine, I was more parallel with the ground.

On to the Food!
I baked the organic kuri squash I had and served half of it for dinner. I wrapped up the rest to save for another meal, and this is that meal.

I made this salad for lunch and served it with a side of beef liverwurst from U.S. Wellness Meats. We also had a Green Anjou pear for a little sweet afterwards. :)

Cold Squash Chopped Fall Salad

Ingredients

  • 1 poblano pepper, chopped
  • 2 persian cucumbers, sliced
  • 3 cloves garlic, minced
  • 1 small zucchini, chopped
  • 1/4 red kuri squash, chopped
  • 1 avocado, chopped
  • 1 cup feta cheese, chopped
  • olive oil and apple cider vinegar, to taste
  • dried oregano, dried basil, sea salt and coarse ground black pepper, to taste

Directions Makes 2-3 servings

  1. Chop all ingredients and add to a large mixing bowl.
  2. Season salad with olive oil, vinegar and dried seasonings.
  3. Mix to combine.
  4. Plate and serve.
  5. Enjoy! :)
To make this recipe Paleo and Vegan remove the feta cheese.

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