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.
- 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
- Preheat the oven to 400 degrees F.
- 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.
- 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
- 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.
- Now add cabbage, apple, grapes, red or green bell pepper, walnuts, parsley, and scallion.
- 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.
- Garnish with the hemp seeds and orange zest. Season to taste with sea salt and pepper and serve warm or chilled.