Butternut Squash and Apple Salad

Here’s an easy recipe (allowed on my detox) that you can make this week for dinner (and eat for lunch the next day!). Tahini is a great way to get protein in your dressing. Tahini, which looks a lot like peanut butter, is made from puréed sesame seeds, which are high in calcium and protein.

(Serves 4)

  • 1 large butternut squash
  • 2 T. melted coconut oil
  • Sea salt and freshly ground pepper to taste
  • 2 cups finely chopped ribbon thin Swiss chard
  • 2 cups finely chopped ribbon thin flat (dinosaur) kale
  • 1 cup chopped purple cabbage
  • 1 small apple, diced
  • 1 cup green or red grapes
  • 1 small green or red bell pepper, julienned sliced
  • 3 T. chopped raw walnuts
  • 2 tsp. finely chopped fresh parsley
  • 1 large scallion, thinly sliced
  • Juice of 1 large orange
  • 1 Tbsp. finely chopped ginger (or more if you love ginger like I do!)
  • 1 T. tahini (sesame seed butter)
  • 2 Tbsp. olive oil (divided)
  • Hemp seeds (no hemp seeds? Replace with pan roasted pine nuts)
  • 1 tsp. freshly grated orange zest
  • Salt and pepper to taste
  • After tasting this I decided it needed a drizzle of white balsamic vinegar
  1. Preheat the oven to 400 degrees F.
  2. Slice the butternut squash in half lengthwise, remove and discard the seeds, and transfer to a rimmed baking sheet. Drizzle with the coconut oil and season with salt and pepper. Roast for 30-35 minutes or until the squash is tender but not too over cooked.
  3. Place chopped kale and chard in a large bowl.  Add 1 Tbsp. olive oil and massage kale and chard until they turn bright green to breakdown the tough plant fibers
  4. After the squash has cooled for 10 minutes, peel it and cut the flesh into ½-to-1-inch cubes. Place the cubes in the large bowl,with Swiss chard and kale.
  5. Now add cabbage, apple, grapes, red or green bell pepper, walnuts, parsley, and scallion.
  6. In a small bowl, whisk the orange juice, ginger, olive oil and tahini until it creates a creamy dressing consistency. Drizzle this dressing over the squash and kale mixture.
  7. Garnish with the hemp seeds and orange zest. Season to taste with sea salt and pepper and serve warm or chilled.