Roasted Squash, Butter Lettuce and Spinach Salad

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?

The Oh She Glows Cookbook, delicata squash, millet & kale salad with lemon-tahini dressing
  • 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.