A fresh but comforting bowl of salad. Perfect for the transition out of summer into the fall season.
*Notes
Customize your salad dressing according to your taste. Feel free to add more sweetener, S+P, etc.
Other dried fruit, seeds (sunflower) and nuts (almonds, pine nuts) work well in this recipe.
Try using local pineapple vinegar instead of apple cider vinegar!
Ingredients
- 1 butternut squash peeled with seeds removed + cubed 1/2 inch, Ho farms
- 1 bag lettuce Kunia Country Farms
- 2 Tbsp onion diced
- 1/4 cup raisins or cranberries
- 2 Tbsp pumpkin seeds
- 1 Tbsp maple syrup
- 1 Tbsp apple cider vinegar or local pineapple vinegar
- 2 tsp dijon mustard
- 1 Tbsp olive oil
- 2 Tbsp water
- salt + pepper to taste
Servings:
Units:
Instructions
- Preheat oven to 425 degrees F. Line a roasting pan with parchment paper, Silpat, or lightly grease your pan.
- Roast Squash: Combine squash with 1 tablespoon olive oil and maple syrup (either do this in a medium sized bowl or right on the baking sheet for one less dish to wash). Spread butternut squash on baking sheet in a single layer, sprinkle with salt and pepper to taste. Cook for 30 minutes, stirring half way through, or until squash is fork tender. Remove from oven and let cool a bit.
- Dressing: In a small bowl mix together the olive oil, vinegar and mustard. Blend until mustard has emulsified. Add in water, onion, salt & pepper and whisk again until combined. Set aside.
- Assemble: Fill your serving dish with salad of choice, add butternut squash, top with raisins and pepitas. Drizzle your dressing over top and serve.
Recipe Notes
Recipe adapted from: simple-veganista.com
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