Butternut Squash & Apple Salad with Tahini Dressing

Picture adopted from  Vegan Yack Attack.  This colorful recipe is tasty, and it’s filled with plenty of antioxidants and healthy fats. Enjoy!

Serves: 4

Ready in: 15 minutes·

• 1 large butternut squash·
• 2 tablespoons melted coconut oil·
• Sea salt and freshly ground pepper, to taste·
• 2 cups arugula
• 1 cup roasted brusselsprouts·
• 1 small apple, cored and diced·
• 3 tablespoons pistachios, chopped·
• 1 large scallion, thinly sliced·
• 1/2 cup cranberries
• Juice of 1 large orange·
• 2 tablespoons tahini·
• 1 teaspoon hemp seeds·
• 1 teaspoon freshly grated orange zest

Directions1.

• Preheat the oven to 400° F.
• Slice the butternut squash in half lengthwise and transfer to a rimmed baking sheet.
• Remove and discard the seeds. Drizzle with the coconut oil, sea salt and pepper. Roast for 30 to 35 minutes or until the squash is fork tender.
• Remove the squash from the oven and set aside for 10 minutes, then peel the squash, discard the skin and cut the flesh into thin slices. Place the  arugula in a large bowl. Add the butternut, brussel sprouts, cranberries, apple, pistachios and scallion.
• In a small bowl, whisk the orange juice and tahini until it creates a creamy dressing consistency. Drizzle this dressing over the salad. Season with sea salt and pepper, as needed and serve.

Nutritional analysis per serving: calories 281 • fat 16 g • saturated fat 8 g • cholesterol 0 mg • fiber 10 g • protein 7 g • carbohydrate 24 g • sodium 170 mg