Chelsea is a Red Seal Chef with more than 10 years experience in the industry. Before starting at UBC, Chelsea finished top of her class in the VCC Culinary Program; cooked for the Canucks, coaches, media and executive box seats at Rogers Arena; and worked as first cook on the Rocky Mountaineer.
These days you’ll find her cooking up comfort foods with real ingredients at The Point, trawling through farmer’s markets, and striving to be a positive female role model in the cooking industry. Visit The Point for a taste of her creations.
Autumn Salad with Citrus Dressing
YIELD: 4 Servings
½ butternut squash
1lb brussels sprouts (10–14 pcs)
2 yellow or candy cane beets
1 granny smith apple
4oz goat cheese
¼ cup pumpkin seeds
¼ cup dried cranberries
½ lb baby kale
(or any mixed green)
2 tbsp olive oil
pinch of dry thyme
salt and pepper
2 tbsp orange juice
1 tsp Dijon mustard
2 tbsp vinegar
2 tbsp honey
3 tbsp olive oil
- Preheat oven to 450°.
- Peel and seed butternut squash, and dice into 1/2” pieces.
- Peel beets and cut into wedges.
- Remove stem from brussels sprouts and cut in half.
- Combine vegetables in a bowl and toss with olive oil, salt, pepper and thyme.
- Roast vegetables on a parchment- or foil-lined pan for 15 minutes, or until soft. Remove from pan and cool to room temperature.
- In a small bowl toss pumpkin seeds with 1 tsp olive oil and salt and pepper to taste. Place on a parchment or foil-lined pan and roast 2-3 minutes, or until lightly browned. Remove from pan and cool to room temperature.
- Prepare dressing. Combine all ingredients in a lidded mason jar and shake until emulsified.
- Halve the granny smith apple and remove the core. Slice thinly.
- Toss kale, apples and roasted vegetables with dressing in a large mixing bowl.
- Top with dried cranberries, toasted pumpkin seeds and goat cheese.
- Serve and enjoy!
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