This delicious summer salad is a perfectly satisfying dish that can be served as a meal or as a side salad.
~ Vegan & Gluten-Free ~
Ingredients:
8 leaves romaine Lettuce
3 cups arugula
1/2 butternut squash (medium size)
3/4 cup edamame beans (frozen)
1/4 cup hemp seeds
1 avocado
1/2 apple or pear
1/2 cup walnuts
Dressing:
1 tsp honey
2 tsp whole grain dijon mustard
1/4 cup water
2 tbsp olive oil
Cut butternut squash in half (long ways) and clean out centre of squash. Place one half on baking tray, sprinkle with salt and pepper and put in pre heated oven (390F) for about 40-45 minutes or until you are able to easily put a fork into the squash. Remove from oven and let cool. While squash is baking & cooling, wash romaine lettuce and chop into small chunks. Wash arugula. Slice avocado and apple or pear. Steam edamame beans for about 3-4 minutes on stove using a steamer over boiling water. In a small frying pan lightly brown walnuts over med-high heat (about 2 minutes), careful not to burn them! In a small measuring cup or bowl add all dressing ingredients and whisk with a fork until well combined.
Once squash is cooled enough, peel skin off and cut into 1- 1.5 inch cubes.
In a large salad bowl or individual serving bowls place arugula and romaine as the base of the salad. Sprinkle hemp seeds and edamame beans on top. Then add squash cubes and walnuts. Place slices of avocado and apple or pear on top. Drizzle with dressing and serve!!!
Makes about 2-3 large portions (full meal size) or 4-6 small side salads
Prep & baking time:
Prep time: 25 minutes
Baking time: 45 minutes
Total time: 50 minutes (prep can be done at the same time as baking squash)
Love the power of food:
Butternut squash
This lovely squash is an excellent source of carotenes as well as a very good source of vitamin C, B1, folic acid, pantothenic acid, potassium and dietary fibre. Winter squash have been shown to have protective benefits against type 2 diabetes, and many cancers especially lung cancer.
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