Eating Well for Luscious Locks

This post was written by Laura Geraty, MS, RD, Roffi’s Beauty Nutrition Consultant

Feeling like your hair needs a little QT? You’re not the only one! Summer does a doozy on our tresses, no matter what the hair type. Hot sun coupled with chlorine and saltwater leech precious moisture from our locks. As if the shorter days and cooler nights weren’t sad enough, now we have to deal with a head covered in hay too?

Fear not! Beyond scheduling a moisturizing treatment with Team Roffi, you can repair your hair from the inside out with a healthy diet. Goldilocks’ powerhouses include plenty of water, protein, iron, omega-3 fatty acids, and a host of vitamins and minerals like zinc and vitamin A. What does this mean in plain English? For a shiny mane, choose lean proteins, healthy fats like those found in olive oil and salmon, plenty of fruits and vegetables, whole grains, legumes, and low-fat dairy.

If you’re in need of some inspiration, give our Warm Salmon and Roasted Butternut Squash Salad a try. Who’d have thought that eating for luscious locks could taste this good?

Warm Salmon and Roasted Butternut Squash Salad

Total time: 1 hr

Hands-on time: 30 minutes

For roasted butternut squash

1 butternut squash, cut in 1-inch cubes

2 T. olive oil

1/2 t. salt

1/2 t. pepper

Preheat oven to 425°F. Toss all ingredients on baking sheet and bake until butternut squash is lightly browned, 45 minutes to 1 hour.

For salmon

2 T. Dijon mustard

2 T. honey

Zest from 1 orange

1 1/4 lb. salmon

Salt and pepper

Mix mustard, honey and orange zest in small bowl. Spread mixture over flesh side of salmon and season coated fish with salt and pepper. Roast on baking sheet in 425°F oven for 10-15 minutes, depending on whether fish is portioned or left whole, along with butternut squash.

For salad dressing

1 T. minced shallot

3 T. balsamic vinegar

3 T. olive oil

1 t. honey

Mix all ingredients together in small bowl.

To assemble salad

5 oz. spinach or arugula (or mix)

1/4 c. chopped walnuts, lightly toasted

1/4 c. dried cranberries

2 oz. crumbled blue cheese (Roquefort is delicious)

Roasted butternut squash

Salad dressing

Roasted salmon

Toss first five ingredients with salad dressing and top with roasted salmon. Serve with toasted French whole grain baguette.

Serves 4.

Calories: 590 Protein: 36g Omega-3: 2g Vitamin A: 12,000 mcg (>100% RDA)