This hearty and satisfying salad is a lovely blend of crunchy fresh greens with some roasted squash starch and a touch of sweetness! I recently served this salad to a dinner party where it was more than well-received and given glorious reviews!
We’re not always in the mood for or craving fresh greens once the colder months set in, however it is still an important part of a well-balanced diet and critical to continue to include live, sprouted and raw foods in the diet all year round. Live foods are the only foods that contain important enzymes need to help break down food properly and distribute nutrients efficiently. Including foods like sprouts, fermented foods, and some raw fruits & vegetables year round is a good way to support digestion and ensure adequate nutrient intakes.
Introducing the Roasted Squash Salad!
I’ve always loved roasted vegetables on salads - beets, yams, tomatoes, potatoes, parsnips, and peppers - they can add an element of intense flavour while also providing some warmth to an otherwise cold meal. Adding roasted veggies also promotes diversity and expansion out of the salad standby that you normally throw together.
This salad can easily be consumed as a main meal, as it’s dense with nutrition, fiber, and contains complex carbohydrates within the squash, and protein-packed tahini in the dressing. It also makes a killer weekday lunch that will serve your energy stores for many hours 😊
Winter Roasted Squash Salad with Maple-Lemon Tahini Dressing
Makes 6-8 Servings
1 medium delicata squash, roasted (see below)
4-6 cups of mixed greens (romaine, leafy greens, arugula, radicchio)
1 medium long cucumber, halved, seeded and sliced
1 red pepper, sliced thin
1/4 a medium red onion, sliced very thin
Mixed fresh sprouts (broccoli, pea, sunflower)
1/3 cup dried cranberries
Maple-Lemon Tahini Dressing
1/4 cup tahini
1 clove garlic, minced
1 lemon, juiced
2 tsp apple cider vinegar
2 Tbsp maple syrup
1/2 cup olive oil
1/4 cup water
1/2 tsp salt
Lots of fresh pepper
To roast the squash, preheat the oven to 400F. Cut the squash lengthwise and remove the seeds (do not peel). Slice the squash into 1/4” half moon slices and lay them out on a lined cookie sheet. Season with salt and pepper and drizzle lightly with melted coconut oil or avocado oil. Roast until browned around the edges - about 35 minutes (do not flip). Remove and set aside.
To make the dressing: combine all ingredients in your blender and blend until smooth - do not overblend or the dressing will get too thick.
To assemble the salad: in a large salad bowl, place lettuces, then layer with onion, cucumber, and red pepper, then the sprouts. Top your salad with your roasted squash pieces and sprinkle with the dried cranberries. Garnish with more sprouts. Serve with a drizzle of dressing.
USE UP THAT GORGEOUS LOOKING SQUASH!
If you make this recipe, leave me a comment and let me know how it went!