Roasted Squash, Butter Lettuce and Spinach Salad
What's in it?
Delicata Squash (or butternut if Delicata is not available), celery, parsley, dried cranberries, pepita seeds, sunflower seeds, avocado, butter lettuce, spinach, lemon juice, garlic, olive oil, salt, pepper
Where did I find it?
Why do I like it?
Since we tend to eat salad daily, there is always a need for something new and different and this salad is just that! Delicata squash has a thin peel which is edible, the seeds can be roasted as well as the flesh. This squash isn't as sweet as acorn so it works well in a salad. The texture of the soft squash works well with the crunch from the seeds. The lemon dressing is light and flavorful.
What did I change from the original recipe?
I used butternut squash when Delicata was not available. I swapped sweeter butter lettuce and spinach for the kale. I omitted the millet to make this grain free. I decided to use the lemon vinaigrette instead of the suggested lemon-tahini as I was making it for someone who does not like tahini! I think it would be great with the original dressing as well! I added sunflower seeds and avocado to top off the salad.