Vegan Delicata Squash Salad Bowl
Ingredients
- Delicata squash
- Bitter greens
- Vegan blue cheese
- Figs
- Watermelon radish
- Avocado
- Maple roasted nuts
- Olive oil
- Sea salt
- Cracked pepper
Dressing
- 1/4 cup apple cider vinegar
- 1 small clove garlic, minced
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 1-2 teaspoons maple syrup
- Pinch of salt
- Cracked pepper
- 1/4 to 1/2 cup olive oil
Preparation
Roasting the squash
Preheat oven to 375 degrees Fahrenheit.
Wash the delicata squash.
Cut the tips off the ends and slice in half.
Remove the seeds.
Cut into 1/2 inch pieces.
Drizzle with olive oil, sea salt, and cracked pepper.
Roast for 22-25 minutes, turning once.
Making the dressing
In a jar, combine 1/4 cup apple cider vinegar, 1 small minced garlic clove, 1 teaspoon Dijon mustard, juice of 1/2 lemon, 1-2 teaspoons maple syrup, a pinch of salt, cracked pepper, and 1/4 to 1/2 cup olive oil.
Shake the jar to emulsify.
Assembly
Combine bitter greens, roasted squash, maple roasted nuts, vegan blue cheese, sliced figs, watermelon radish, and avocado in a bowl.
Drizzle with the dressing and serve.
Notes
Do not save the seeds from the delicata squash as they are small.
