Roasted Butternut Rainbow Salad

by Judy Griffin on November 1, 2013

 

A lovely revitalizing salad

A lovely & tasty revitalizing salad

Ingredients: Serves 4

  • 1 small butternut squash-about 2 pounds
  • 4 cups baby spinach (about 8 oz)
  • 2 tablespoons extra-virgin coconut oil
  • 1 tsp ground turmeric
  • 1 tsp minced fresh ginger
  • 1 tsp cinnamon
  • 1 teaspoon Celtic salt
  • ¼ red onion, finely chopped
  • ¼ cup dried cranberries
  • ¼ cup crushed pecans
  •  seeds of 1 pomegranate
  •  4 cups baby spinach (about 8 oz)

Dressing:

  • 1 cup (lightly packed) roughly chopped fresh basil leaves
  • 1 garlic clove, peeled & finely minced
  • 1/4 cup extra-virgin olive oil
  • ¼ cup of Nutritional Yeast
  • 2 Tbsp raw apple cider vinegar (I like Bragg’s best)
  • 1 Tbsp raw honey
  • 1 lemon, freshly squeezed

Cook Quinoa while squash is roasting

  1. Rinse 1 cup of quinoa
  2. Add to 2 cups of water in a pot  and bring to boil.
  3. Lower heat to simmer about 10-15 minutes, until water is absorbed.

Directions:

  1. Preheat oven to 400
  2. Prick Squash with a fork & roast until slightly tender (about 15 minutes).
  3. Remove squash from oven and cut open and scoop out seeds.(save seeds to roast later.)
  4. Cut squash into cubes. (It’s easier to cube once it’s already has roasted a bit)
  5. Toss the squash with turmeric, minced fresh ginger, cinnamon, sea salt and coconut oil.
  6. Roast until lightly browned and tender, about 15 minutes.

While roasting prepare dressing:

  1. Combine basil, garlic, nutritional yeast in a blender until smooth.
  2. Add olive oil and vinegar. Process until smooth. Set aside.

Salad:

  1. Mix roasted squash. spinach, pomegranate seeds, onions, pecans, and cranberries in bowl.
  2. Thoroughly mix in dressing
  3. Serve over quinoa & Enjoy. Serve warm or cold.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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