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
This looks delicious and I’m planning on making this for Thanksgiving to bring. Looking through the list of ingredients you listed hemp seeds and orange zest. They are not mentioned in the recipe instructions. Are they just sprinkled on top or are they part of the dressing?
Thanks for always putting up such great recipes and thanks for your help.
Hello Gerianne,
I’m glad you will be making this yummy recipe and include it in your thanksgiving meal!
You are correct, the hemp seeds, and the zest are for garnishing, and should be sprinkled at the end.