Butternut Squash Salad



" Crave-worthy creamy, dairy-free balsamic dressing compliments this salad that is filling enough to be a meal on it’s own, but it would also be a wonderful holiday side dish. "

- Debra Klein


Salad Ingredients: Butternut Squash Red Beets | Olive Oil Dried Sage | Cumin Dressing Ingredients: Tahini | Maple Syrup Balsamic Vinegar Dijon Mustard | Thyme

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Prep The Vegetables

Prepare veggies for roasting. Cut ends of squash. Trim ends off beets and then peel. Place on the other pan. Drizzle veggies with olive oil and then sprinkle with sage, cumin and salt. Then bake.

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Make The Dressing

Whisk together all ingredients. Add additional water 1 Tablespoon at a time until desired consistency. Set aside.

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Make The Pepitas

Meanwhile, heat skillet over medium high heat and toast pumpkin seeds in a dry pan until beginning to brown. Sprinkle with cumin and sea salt. Continue to shake pan or stir until fragrant and golden.

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Serve & Enjoy

If you’re using kale, rip into bite sized pieces. Place in large bowl or serving platter. Add roasted veggies and toasted pepitas in proportions that suit you. Drizzle on dressing. Toss well.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.