A fresh but comforting bowl of salad. Perfect for the transition out of summer into the fall season.
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!
- 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
- 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 adapted from: simple-veganista.com