Surprisingly Addictive Butternut Squash Salad with Creamy Cashew Dressing
 
Prep time
Cook time
Total time
 
As nutritious as it is delicious, this salad is supercharged with plant-powered nutrients to send your energy soaring.
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Recipe type: Salads & Salad Dressings
Serves: 2 entree salads or 4 side salads
Ingredients
Salad
  • 1 medium butternut squash (~2 lbs), peeled, seeded, and chopped into ¾-inch chunks
  • 1 medium red onion (½ lb), peeled and cut into wedges
  • cooking spray
  • 1-2 tsp ground cumin
  • salt to taste
  • 2 c baby spinach
  • 2 c arugula
  • 1¾ c (1 can) great northern beans or other white beans, rinsed, drained, and divided (you'll use ¾ c for salad, and 1 c for the dressing below)
  • 2 tsp hemp hearts (optional)
Dressing
  • 2 Tbsp cashew butter (see note)
  • 2 Tbsp agave nectar or maple syrup
  • 3 Tbsp water
  • ¼ c white (distilled) vinegar
  • 1 tsp ground cumin
  • 1 c white beans, rinsed and drained
  • ¼ tsp salt
Directions
  1. Preheat oven to 425F
  2. Line 2 rimmed baking sheets with parchment paper or aluminum foil coated with cooking spray.
  3. Spread butternut squash chunks over one baking sheet and half of the second baking sheet. Spread the onion wedges over the other half of the second baking sheet.
  4. Spray squash and onions lightly with cooking spray and sprinkle with salt. Sprinkle the squash with 1-2 tsp ground cumin.
  5. Roast for 10 minutes. Flip the onion wedges only and roast for another 10 minutes.
  6. Remove onions from the baking sheet and set aside.
  7. Flip the squash chunks on both baking sheets, and roast for an additional 15-20 minutes, or until squash is browned and tender. Remove from oven and let cool.
  8. While squash is roasting, place all dressing ingredients in a blender and blend until smooth. Set aside.
  9. Toss spinach and arugula together and top with roasted squash, onions, and remaining beans. Drizzle with ¼ c creamy cashew dressing (you will have about a cup left over) and enjoy!
Notes
Are you on the McDougall plan? To keep this salad fat free, dry-roast the vegetables on parchment and swap the cashew butter for another ¼ c of white beans.
Nutrition Information
Serving size: ½ recipe (entreé salad) Calories: 376 Fat: 4g Saturated fat: 1g Carbohydrates: 79g Sugar: 14g Sodium: 525mg Fiber: 8g Protein: 15g Cholesterol: 0mg
Recipe by Veggie Quest at https://www.veggie-quest.com/2016/01/revitalizing-roasted-butternut-squash-salad-with-creamy-cashew-dressing/