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Lilly’s Table

 
 
Roasted Okra
© Lillys-Table.com Photo of Maple Squash Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free Vegan vegetarian Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Maple Squash Salad

from Maple Squash Salad with Roasted Okra & Blue Cheese Dip, the Week of October 4, 2015.
View the previous recipe for this meal.

Spiced and roasted chunks of squash are drizzled with a Maple Dressing and tossed with greens, pumpkin seeds and creamy goat cheese. The dressing is thickened by pumpkin seeds, double that and the roasted squash to enjoy easy salads throughout the week. Skip the goat cheese to make it vegan or gluten-free.

Ingredients

  • 2 lbs butternut squash, peeled and cut in chunks
  • 1 tablespoon olive oil, or a higher heat vegetable oil
  • 1 teaspoon cinnamon, optional
  • 1 teaspoon salt
  • ½ teaspoon cardamom
  • 1 pinch black pepper
  • 1 tablespoon fresh ginger, peel and roughly chop
  • 1 clove garlic
  • 2 tablespoons apple cider vinegar, or your favorite vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon dijon mustard
  • ¼ cup pumpkin seeds, roasted
  • ¼ cup extra-virgin olive oil
  • 4 cups arugula, or spinach, washed and dried
  • 2 ounces goat cheese

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 375.

Peel the butternut squash, it is easy with a vegetable peeler. Cut into chunks, discard the innards.

Toss the chunks on a baking sheet with the olive oil, cinnamon, salt, cardamom, and black pepper.

Roast for 20-30 minutes until the edges are golden and the squash is almost meltingly soft.

Meanwhile, place the ginger, garlic, apple cider vinegar, maple syrup and dijon in a blender. Pulse until the garlic and ginger are pureed into the liquid. Add half of the roasted pumpkin seeds. Blend until smooth.

While leaving the blender on the lowest setting, slowly drizzle in the extra-virgin olive oil until the dressing is thick and luscious. Taste. Season with a pinch of salt & pepper.

Arrange the squash, remaining pumpkin seeds, dollops of goat cheese and drizzle with the dressing.