Butternut Squash & Apple Salad with Tahini Dressing

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This week, I show you a delicious autumn inspired side dish. This recipe from my friend Amie Valpone from?The Healthy Apple?is equal parts gorgeous and tasty, and it\’s overflowing with plenty of phytonutrients and healthy fats. Enjoy! Click here for the PDF version.?

  • 1 large butternut squash

  • 2 tablespoons melted coconut oil

  • Sea salt and freshly ground pepper, to taste

  • 2 cups finely chopped Swiss chard

  • 2 cups finely chopped flat (dinosaur) kale

  • 1 cup chopped purple cabbage

  • 1 small apple, cored and diced

  • 1 small cucumber, diced

  • 3 tablespoons raw walnuts, chopped

  • 2 teaspoons finely chopped fresh cilantro

  • 1 large scallion, thinly sliced

  • Juice a single large orange

  • 2 tablespoons tahini

  • 1 teaspoon hemp seeds

  • 1 teaspoon freshly grated orange zest

Step 1

Preheat the oven to 400 F.

Step 2

Slice the butternut squash by 50 percent lengthwise and transfer towards rimmed baking sheet. Remove and discard the seeds. Drizzle together with the coconut oil, sea pepper and salt. Roast for 30 to 35 minutes or squash is fork tender.

Step 3

Remove the squash with the oven and hang aside for Fifteen minutes, then peel the squash, discard the skin and cut the flesh into 1-inch cubes. Place the cubes inside a large bowl. Add the Swiss chard, kale, cabbage, apple, cucumber, walnuts, cilantro and scallion.

Step 4

In a limited bowl, whisk the orange juice and tahini until celebrate a creamy dressing consistency. Drizzle this dressing covering the squash and kale mixture. Garnish while using the hemp seeds and orange zest. Season with sea salt and pepper, as needed and serve warm.

Nutritional analysis per serving

calories 281 ? fat 16 g ? unhealthy fat 8 g ? cholesterol 0 mg ? fiber 10 g ? protein 7 g ? carbohydrate 34 g ? sodium 190 mg

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