Friday, October 21, 2016

Roast Squash and Apple Salad

Sometimes I see a recipe with ingredients that I wouldn't necessarily pair together and it intrigues me. This salad is an example. Glad I took the risk as it was delicious.

  • 1 pkg cubed butternut squash                                                                                                         
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper, to taste
  • 2 cups chopped romaine
  • 2 cups chopped spinach
  • 1 cup chopped cabbage
  • 1 small apple, cored and diced
  • 1 small cucumber, diced
  • 3 tablespoons raw walnuts, chopped
  • 2 teaspoons finely chopped fresh cilantro
  • 1 large scallion, thinly sliced
  • Juice of 1 large orange
  • 2 tablespoons tahini
  • 1 teaspoon freshly grated orange zest
Step 1:Preheat oven to 400°F.
Step 2:Toss the squash with the olive oil, sea salt and pepper. Roast for 30 to 35 minutes or until the squash is fork tender.
Step 3:Remove the squash from the oven and set aside for 5 minutes.  Add the romaine, spinach, cabbage, apple, cucumber, walnuts, cilantro and scallion.
Step 4:In a small bowl, whisk the orange juice and tahini until it creates a creamy dressing consistency. Drizzle this dressing over the squash and greens mixture. Add sea salt and pepper and orange zest and serve warm.

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