March is recognized as National Nutrition Month, a time dedicated to raising awareness about the importance of making informed food choices and developing healthy eating habits. Encouraging individuals to focus on balanced nutrition and the role that food plays in supporting overall health and well-being.
At Lund, we know that nutrition plays a vital role in overall well-being. In fiscal year 2025 our Residential Treatment Program served over 40,500 (three balanced meals a day to families in the program). Our Residential Treatment Program is the only option in Vermont where parents and their children can live together during treatment for substance use disorder and/or mental health issues. Our comprehensive, family-centered, trauma-informed practice focuses on the needs of the parents and the well-being of children.
Our Residential Food Services Coordinator, Sara, enjoys preparing nutritious, seasonal meals that families can easily recreate at home. One recipe they have been loving is a Roasted Butternut Squash & Kale Salad with Maple-Citrus Dijon Vinaigrette, created by Joy Bauer. Take a look below for the step-by-step recipe, we hope you and your family enjoy this delicious salad at home!
Roasted Butternut Squash
- 4 heaping cups of butternut squash
- Olive oil spray, or 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 cups of torn kale leaves, thick stems removed
- ¼ to ½ cup pistachios, toasted if you like
- ½ cup pomegranate Arlis or dried cranberries, or chopped apple/pears
- ¼ to ½ cup shaved parmesan
Maple-Citrus Dijon Vinaigrette (Makes 3/4 cup)
- ¼ cup extra-virgin olive oil
- ¼ cup orange or grapefruit juice
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- Pinch ground black pepper
Directions:
- Make the dressing. In a bowl or jar, whisk together the olive oil, orange/grapefruit juice, maple syrup, vinegar, Dijon, salt, pepper (and optional garlic) until the dressing looks creamy and blended. If it separates, just whisk again (or shake in a jar) right before using.
- Soften the kale, no massaging needed. Add chopped kale to a large bowl. Drizzle about ¼ cup of the dressing over the kale and toss until evenly coated. Let sit for at least 15 minutes (or for up to a few hours in the fridge) while you prepare everything else.
- Roast the squash. Preheat oven to 425°F. Mist a baking sheet with nonstick oil spray and add the butternut squash in a single layer. Liberally mist the tops with more oil spray and sprinkle the salt, pepper, and optional smoked paprika or cinnamon over the tops. Roast for about 25 minutes, until fork-tender.
- Assemble. To the softened kale, add the warm roasted squash, pistachios, pomegranate arils (or other fruit choice), and shaved parmesan. Drizzle on more dressing as needed or serve extra dressing on the side so everyone can add their own.
