Mediterranean Style Quinoa Salad

As we move closer to the end of Spring, beginning of Summer, our appetite and palate begin to beckon for more fresh food, salads, lighter meals, and fresh herbs. This is a light, but hearty, late Spring salad, loaded with protein and fresh vegetable goodness! This is a beautiful dish for a potluck and also works well for lunches or a lighter dinner. As always, feel free to modify this recipe to suit your taste buds and/or your macronutrient needs. This salad would pair beautifully with some baked chicken, salmon, white fish, or pan fried tofu and/or chickpeas/lentils/other beans.

Just a quick note here on why we love quinoa!

Health Benefits of Quinoa:

• A Complete Protein: Quinoa is one of the very few grains that contain all 9 essential amino acids, making this superfood an incredible source of protein. A 1 cup serving of cooked quinoa contains a whopping 8g of protein.

• High Fibre: A high fibre diet is strongly associated with lowered levels of LDL cholesterol, maintaining balanced blood sugar levels, and reduced risk associated with cardiovascular disease development and most cancers. Fibre helps the body to feel satiated for longer periods of time, which makes it an incredibly supportive food for healthy weight management. The high soluble fibre content found in quinoa is particularly beneficial for regulating hunger, providing bulk to stool for a healthier colon and overall gut.

• High Nutrient Profile: Aside from its protein and fibre content, quinoa has substantial quantities of beneficial nutrients. It contains iron, zinc, & potassium, with notable levels of copper, manganese, magnesium, & phosphorus.

• Antioxidant & Anti Inflammatory Properties: There are 2 main flavonoid compounds found in quinoa: quercetin and kaempferol. Both of these flavonoids contain powerful antioxidant components and anti inflammatory properties that aid in prevention of disease formation, immune function, and cancer protection.

Mediterranean Style Quinoa Salad

Serving Size 6-8
3 cups cooked quinoa (1 cup dry)
4 cups arugula, packed
1 large cucumber, diced
1/2 medium red onion, diced
2 cups cherry tomatoes, halved
1 cup kalamata olives, halved
1 can artichoke hearts, drained and chopped
1 can white butter beans, drained and rinsed
1 cup fresh basil, chopped
I cup pine nuts, lightly toasted
Mediterranean Dressing:
1/4 cup fresh lemon juice (1 large lemon)
1/2 cup olive oil
2 tsp dijon mustard
1 1/2 tsp maple syrup
1 large clove garlic, minced
1 1/2 tsp dried oregano
1 tsp salt
Fresh pepper

• Place all salad ingredients in a large bowl and combine with a fork.

• For the dressing, combine all ingredients in a glass jar and shake until well-combined.

• Pour enough dressing over salad just to coat and adjust seasonings as needed.

• Optional Add Ins: Chicken, Salmon, Tofu, Chickpeas, Feta.

As always, if you make this recipe, please leave me a comment and let me know if you’ve enjoyed it or made any modifications! Feel free to share some pics on social media as well 😉

Happy Salad Eating!

Rainbow Detox Salad with Carrot Ginger Dressing

It’s Spring Season and high time for a fresh new salad!

We are loving this Colourful Salad in our household so far - it’s fresh, filling, and rich in punchy flavour!

As usual, I recommend doubling the dressing recipe, just to have an extra delicious sauce lying about for roasted/steamed veggies, sauteed kale/chard, or just incase you feel like bulking up this salad with quinoa, rice, or making it into a meal with some baked chicken or tofu.
And if you’d like to add a bit more protein to this salad, feel free to top it with some cooked chickpeas or lentils, quinoa, or baked chicken/tofu.

Rainbow Detox Salad

3 cups finely chopped kale leaves
2 cups loosely chopped baby spinach
2 cups finely chopped red cabbage
1 cup grated carrots
1 cup roughly chopped cilantro leaves
⅓ cup thinly sliced green onions
½ cup toasted sunflower seeds
1 avocado, peeled, pitted, and diced (optional)
Carrot-Ginger Dressing
1 large carrot, peeled and roughly chopped
¼ cup rice wine vinegar
2 Tbsp olive oil
1 Tbsp finely chopped fresh ginger
1 Tbsp honey or maple syrup
1 Tbsp white miso
½ tsp toasted sesame oil
¼ tsp salt
Fresh black pepper

• To make the salad, combine all ingredients, except avocado, in a large bowl. 

• For the dressing, combine all ingredients in a blender and process until smooth.

• To serve, toss the salad with enough dressing to coat and top with avocado. Note: this salad is best once it has marinated a little in the dressing - ie. for lunch, toss it with dressing in the morning.

As always, if you’ve enjoyed this salad, please leave a comment and let us know 😊

Green Garden Dressing

If you’re in the mood for a creamy vegan dressing that is stacked with flavour and fresh herbs, here’s the one for you!

I swore off of buying store bought salad dressings years ago when I was studying Nutrition and learning about the critical aspects of consuming good quality oils. Now I find that if I ever cave and buy a good looking bottled dressing, out of ease or because they nagged me with their clever advertising, more often than not, it’s deeply disappointing and I am quickly reminded that blending my own is truly the best way to go (healthwise and flavour-wise).

Here’s a beautiful dressing to inspire you towards more homemade dressings and to add to your Spring roster! I find that this dressing is so deeply delicious and rich in flavours that the salad itself doesn’t need much: leafy mixed greens, shredded carrots/beets, and some fresh sprouts and you’re all set!

Green Garden Dressing

1/2 cup cashews, soaked overnight
1 clove garlic, minced
1/3 cup each fresh dill and parsley, packed
1 lemon, juiced
2 tsp apple cider vinegar
1/3 cup olive oil
1/3 cup water
1/2 tsp salt
1/2 tsp dijon mustard
Fresh pepper

• Place all ingredients in your blender and combine until smooth.
  
  

Winter Roasted Squash Salad

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!
  
  

Creamy Turmeric Tahini Dressing

This dressing is an absolute stand-by in our house, I use it all the time.  We love it on a mixed green salad with chopped veggies, toasted almonds, and fresh sprouts, but you could use it on a quinoa or rice salad, in a veggie rice bowl, or straight up as a veggie dip. You may just want to double the recipe…it can disappear quickly. Enjoy!

Creamy Turmeric Tahini Dressing

3 Tbsp tahini
2 Tbsp tamari
1 clove garlic minced
1 Tbsp fresh ginger, minced
1 tsp fresh turmeric, minced or 1/2 tsp turmeric powder
1/4 tsp cumin
1/3 cup apple cider vinegar
2/3 cup olive oil
1-2 tsp maple syrup

• Place all ingredients in a blender and combine until smooth.

Simple. Delicious. Nourishing. Versatile.
Enjoy 😊

Lemon-Dill Quinoa Salad with Roasted Beets

We’ve been loving this salad for years. It’s one of those fabulous stand by’s that you can modify or swap in or out almost anything and it will still work well. You just can’t skip the fresh dill or the dressing!

This is a great salad to bring to a Barbecue or Potluck, or to make at the beginning of the week and eat for lunches and/or snacks throughout the week. It packs a nutritional punch, is loaded with protein & quality fat, and contains heaps of antioxidants and immune protective phytochemicals.
There are a few steps to this recipe, but none of them take much time. If you want to do a bit of prep to quicken the process, make your quinoa, roast your beets, and toast those pumpkin seeds ahead of time, the day before even, and this salad will be a quick & satisfying kitchen masterpiece!

Warning: You will definitely want to make more of this salad dressing to use on your leafy greens and/or to just have on hand for veggie dipping and the like - it’s my son’s favourite 😊

Lemon-Dill Quinoa Kale Salad with Roasted Beets

2 medium beets, peeled, cubed & roasted
3 cups cooked quinoa (1 cup dry)
1 head kale, stemmed & washed, chopped
Juice of 1 lemon
1 tsp salt
1 medium cucumber, seeded & diced small
1 red or yellow pepper, diced small
3 spring onions, chopped
½ cup chopped & packed fresh dill
½ cup pumpkin seeds, toasted
¼ cup hemp hearts
1/3 cup chopped pitted kalamata or black olives

Lemon-Dijon Dressing:
1 shallot, minced
1 clove garlic, minced
2 Tbsp fresh lemon juice
2 Tbsp white wine vinegar
2 tsp grainy Dijon mustard
1 tsp maple syrup
¼ tsp salt
½ cup olive oil
Lots of fresh black pepper

• To roast beets, toss cubed beets with a little coconut oil and season with salt & pepper. Roast @ 375 for 25 – 30, stirring occasionally, until browned around the edges. Set aside to cool.

• In a medium bowl, combine chopped kale, lemon juice and salt and massage kale well with your hands. Set aside.

• In a large bowl, combine cooked quinoa, chopped veggies, dill, toasted pumpkin seeds, and olives. Add cooled beets.

• To make the dressing: combine all ingredients in a blender or in a large jar and blend with an immersion blender.

• To assemble: to your large bowl of chopped veggies, add massaged kale and enough dressing to coat and toss well. Adjust seasoning as needed.

• This salad will keep 4 or 5 days. Toss with more dressing as the days progress to add moisture & flavour, as needed.

As always, if you make this beautiful quinoa salad, please let me know how much you love it (and even if you don’t) 😊 I would love to hear your feedback!

Creamy Vegan Coleslaw with Tangy Cashew Dressing

We often don’t give coleslaw enough credit. It shows up around bbq season as a potluck companion, weaving in and out of our spring and summer evenings without much fuss: neither a fan favourite, nor a neglected dish.
When asked about coleslaw, most just shrug with a bit of a “meh” approach.
Poor coleslaw.

Let me attempt to change your thoughts on coleslaw, my friend.

There’s a few ways to “do” coleslaw.

#1: Dump out a plastic bag of pre chopped cabbage and squeeze on top some kind of goopy dressing containing weird ingredients coming from a weird package .
#2: Buy a head of cabbage, shred it, add mayo + celery salt + lemon and call it coleslaw.
#3: Put a little thought and time into your coleslaw making: finely shred cabbage by hand, add a few other tasty vegetables, some fresh herbs, and create a delicious & health supportive dressing that serves both your body AND your taste buds 😋

In general, the more you put in to your food, the more you will get out of it.
And a little effort can really go a long long way!

What I love about this recipe is that it’s versatile, but also a bit more interesting than your average bag + dressing coleslaw 😉. I’ve tossed in some shredded kale and fresh herbs for green, added flavour, but also to increase the nutrient quotient of the dish. The dressing is practically a nutrient powerhouse all on its own, with fermented coconut milk, cashews, fresh lemon, apple cider vinegar, and garlic!

What’s in it for you?

• Cabbage: anti-inflammatory, anticancer, antioxidant, supports digestion, cardiovascular function & boosts immunity. High in calcium, magnesium, phosphorus, potassium, folate, and Vitamin C.

• Kale: supports healthy skin & hair, improves digestion, reduces inflammation, lowers blood pressure, improves vision and is anticancer. High in calcium, magnesium, phosphorus, potassium, Vitamin C, A, & K, and folate.

• Coconut Kefir: detoxifying, promotes healthy gut bacteria & improved digestion, reduces inflammation, supports liver & brain health, anti-fungal, anti-bacterial, anti-candida, and supports a strong immune system.

• Lemon: improves heart health, prevents kidney stones, reduces indigestion, detoxifying, promotes healthy teeth, hair, & skin. High in Vitamin C, calcium, & potassium.

Creamy Vegan Coleslaw with Tangy Cashew Dressing

Ingredients:
Serves 8 - 12
1 large head of green cabbage, shredded thin
1/2 large head of purple cabbage, shredded thin
1 bunch of lacinato kale, stemmed & chopped thin
3-4 large carrots, peeled and grated
1/2 bunch of parsley, chopped
1/2 bunch of dill or cilantro, chopped
1 bunch of green onions, diced
1/2 cup sunflower seeds, toasted
Dressing:
1/2 cup cashews, soaked overnight (see note)
1 cup coconut kefir or yogourt (preferably homemade - will post a recipe for this soon!)
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
2 Tbsp Dijon
1 tsp salt
1 tsp onion powder
1-2 cloves garlic, minced
Fresh pepper
2 tsp maple syrup for a sweeter dressing (optional)

• Prep the salad by preparing all ingredients, except sunflower seeds, and tossing them in a very large bowl.

• For the dressing, combine all ingredients in your high speed blender and combine until smooth.

• Toss the salad with the dressing until evenly distributed and well coated. Allow to marinate for at least 2 hours before serving.

• Before serving, add in your toasted sunflower seeds and garnish with more fresh herbs if desired. Enjoy!
  
  
  

Yam & Quinoa Salad with Sesame Ginger Dressing

I am a die hard salad lover, I’m not gonna hide it!
But even for us die hards, you really must continue to mix it up in the kitchen or the salad ho hum boredom, can’t stand that same bloody balsamic vinaigrette one more day, takes over. During the winter months, it’s a great move to mix in some seasonal root vegetables with your leafy greens to shake up the salad routine. By also adding a high protein & complex carbohydrate component in the quinoa, this salad is a well rounded meal that will last you quite a few days!

Why we love Yams 🧡

• Yams are a great source of vitamin C, fibre, potassium, manganese, and B vitamins

• Yams are a starchy vegetable, made up of carbohydrates and dietary fiber which helps stabilize blood sugar levels - beneficial for diabetes

• They are known to reduce cardiovascular disease due to their high B6 content

• High in antioxidants and beneficial to proper function of the immune system

• Rich in minerals: vitamin A, C, B, thiamin, niacin, riboflavin and folic acid, as well as calcium, copper, potassium, manganese, iron and phosphorus

• High vitamin A contained in the yam is converted into beta-carotene which helps to maintain healthy mucous membranes in the eyes, aiding night vision and age related vision loss, and also supports healthy bone development and provides protection from lung and mouth cancers

Why we love Quinoa 💛

• Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids

• It is high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants

• Contains plant compounds called flavanoids known for their anti-inflammatory, anti-viral, anti-cancer, anti-depressant qualities

• Is low on the Glycemic Index which makes it great for stabilizing blood sugar levels

Yam & Quinoa Salad with Sesame Ginger Dressing

Ingredients:

1 medium sized Yam, cut into 1” cubes
1-2 Tbsp coconut oil
1/4 tsp salt
Fresh pepper
3/4 cup uncooked quinoa
1 1/2 cups water
2-3 cups packed spinach leaves, chopped small
1/4 cup minced red onion
1 red pepper, diced small
1/3 cup toasted sesame seeds
2 Tbsp hemp hearts
1/3 cup fresh cilantro (optional)
For the Sesame Ginger Dressing:
2 tsp fresh ginger, minced or grated
1 clove garlic, minced
2 Tbsp tamari
2 Tbsp sesame oil
1 Tbsp maple syrup
1/4 cup rice vinegar
1/2 cup olive oil
1/4 tsp salt
Fresh pepper
Instructions:

• Toss cubed yams in melted coconut oil and season with salt & pepper. Roast @ 375F for 25 minutes or until cooked through but not mushy. Cool slightly.

• Cook quinoa by combining dry quinoa with water. Season with a little salt and 1 tsp of coconut oil, if desired. Cool slightly.

• For the dressing, combine all ingredients in a glass jar and shake or stir until well combined.

• In a medium salad bowl, combine all salad ingredients with a fork. Coat with roughly 1/4 - 1/3 cup of the dressing, adjusting seasonings and volume of dressing as you go. Note: start with a smaller amount of dressing and add a little more at a time so as to not have it be too soaked.

• Will keep up to 5 days in the fridge.
  

If you try this recipe, PLEASE let me know how it turned out & how much you loved it (and even if you didn’t 😉) AND if you’d like more recipes like this one, sign up for the Newsletter below!

My ongoing advice for this New Year of 2019: EAT MORE PLANTS!!

Roasted Cauliflower & Arugula Salad

If you are the kind of person who gets intimidated by all the gorgeous food photos online and wonders how those people can find the time and energy to make such gorgeous food all the time. This one’s for you.
This recipe is SUPER simple, uses easy to find ingredients, and has a very versatile dressing that you can easily use again and again for many other (potentially less-than-instagram-impressive) salads of all kinds!

If you felt like boosting the volume and density of this salad, by turning it into more of a meal, then I would suggest adding in some cooked quinoa or even a kamut rotini pasta kinda thing.
But simply as is, is quite lovely.

Print

Roasted Cauliflower & Arugula Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: Salad, Side Dish, Main Course

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian

Yield: 2-4

Ingredients

• 1 head cauliflower, cut into small florets

• 2 Tbsp coconut oil

• Salt & fresh pepper

• 1 red pepper, diced small

• 2 cups lightly packed arugula, roughly chopped

• 1/4 cup toasted pine nuts (or slivered almonds)

• 2 Tbsp pitted kalamata olives, roughly chopped

• For the dressing:

• 1 tsp dijon

• 1 tsp maple syrup

• 2 Tbsp red wine vinegar

• 4 Tbsp olive oil

• 1/4 tsp salt

• 1 small clove of garlic, minced

• Lots of fresh ground pepper

Instructions

1. Preheat your oven to 375F.

2. Toss cauliflower florets with coconut oil, salt & pepper and spread on a lined baking sheet. Roast for 30-35 minutes until lightly browned and fork-tender. Set aside to cool.

3. In a medium bowl, place cooled cauliflower and all other salad ingredients.

4. In a medium glass jar, place all dressing ingredients and shake well.

5. Toss salad ingredients with enough dressing to coat, adjusting seasonings as desired. Serve immediately.

Herbed Cauliflower Quinoa Salad with Lemon Tahini Dressing

I have a secret (not-so-secret) love affair with roasted cauliflower. It is sooooo good! This recipe began with some roasted cauliflower amazingness and just exploded in flavour from there.

This particular salad is spectacular for lunchtime. It is easy, makes a good sized batch, is filling and satisfying, grounding, and is well-rounded without needing anything else along side. I’m a big fan of eating grains at lunchtime, as we digest them better than in the evening, and they tide us over throughout the afternoon slump without any sugar highs and lows.

I do have to say something about this dressing.
Just one thing.
Or two.
Whoa…YUMMY!!
So make a double batch if you have it in you and use it for leafy salads, salmon, over cooked veggies and rice, or just spoon it right out of the jar. Go for it!

Feel free to add in some of your favourites to this salad, it could easily handle some cucumbers, spinach, steamed kale, toasted almonds, pumpkin seeds, or fresh dill.
Or don’t, tis straight up good just the way it is! (just like you).

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Herbed Cauliflower Quinoa Salad with Lemon Tahini Dressing

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: Salad, Lunch, Side dish, Potluck

Cuisine: Vegan, Real food, Nutrient-dense, Vegetarian

Yield: 4-6 servings

Ingredients

• 3/4 cup dry quinoa

• 1 1/2 cups water

• Pinch sea salt

• 2 Tbsp coconut oil

• 1 head cauliflower, chopped into bite sized pieces

• 1 red pepper, diced

• 1/2 cup minced parsley

• 4 Tbsp hemp hearts

• 2 spring onions, minced

• For the Creamy Tahini Dressing

• 1/3 cup tahini

• 1/3 cup water

• 1/4 cup fresh lemon juice

• 1/2 tsp himalayan sea salt

• 1/4 tsp fresh ground pepper

• 3 Tbsp olive oil

• 1 Tbsp maple syrup

• 1 Tbsp apple cider vinegar

Instructions

1. To cook quinoa: in a small pot, bring quinoa, water, pinch of salt and an optional tsp of coconut oil to a boil. Reduce to simmer and cook until all water has been absorbed (about 15 minutes). Remove from heat and allow to cool at least half an hour.

2. To roast cauliflower: preheat oven to 375F. Toss cauliflower pieces in 1-2 Tbsp of melted coconut oil and sprinkle with sea salt. Bake for 20-25 minutes until lightly browned and soft. Set aside.

3. In a large bowl, combine all salad ingredients and toss together with a fork.

4. For the dressing, place all ingredients in a high-powered blender (although a regular blender will do the trick), and combine until smooth.

5. Toss salad with a generous helping of dressing, sprinkle with hemp hearts and parsley and serve.

6. Will keep in fridge for 3-4 days.

Roasted Squash & Almond Salad with Lemon Tahini Dressing

Do not underestimate the loveliness of squash at lunchtime, dear friends.
The bright orange squash is a kind of “hiding in the shadows” nutritional superhero. The kombocha is my personal favourite, full of Vitamins A & C, beta-carotene, iron, copper, magnesium, and all those amazing B vitamins.  It is a low-glycemic index carbohydrate but not a low quantifier for energy supply.

Having squash at lunch is a super way to add some veggie power, a carbohydrate hit that will get you through the afternoon slump, and lend a tummy satisfying addition to your same-old lunchtime salad bar.
You know who you are!! I see you and your same boring salad.
Try something new.
Come on, get out of that comfort zone.
You will not be disappointed!

Roasted Squash & Almond Salad with Lemon Tahini Dressing

Prep Time: 20 minutes
Total Time: 20 minutes
Serving Size: 4-6 Large Portions

Ingredients

• ½ a kabocha, acorn, or butternut squash, chopped into ½ inch cubes

• 2 Tbsp coconut oil, melted

• Sea salt & Fresh pepper

• 4 cups Mixed greens (I like spinach)

• ¼ cup red onion, thinly sliced

• ½ red pepper, diced small

• ½ cucumber, seeded and sliced

• ½ cup slivered almonds, toasted

• Tahini Dressing

• ¼ cup fresh lemon juice

• ¼ cup tahini

• 2 cloves garlic

• 1/3 cup water

• ½ tsp cumin

• ½ tsp sea salt

• 1 tsp maple syrup

• 3 Tbsp olive oil

• Fresh pepper

Instructions

1. Preheat oven to 375F. Toss squash with melted coconut oil and season with salt and pepper. Roast for 30 – 40 minutes until for tender, remove from oven and set aside.

2. For the dressing, combine all ingredients in your blender or with an immersion blender and blend until smooth.

3. To assemble: in a medium bowl, place washed greens and roasted squash, then top with diced vegetables, red onion, and toasted almonds. Toss with dressing. Serves 2.