Roasted Carnival Squash & Sweet Potato Salad
Drizzled with a Tahini Curry Salad Dressing!
This year one of my goals has been to consistently eat more salads, leafy greens and fresh healthy veggies. One of the things I have been doing is making a big bowl of salad that gives us 4-6 large servings. Also I keep it interesting by adding in roasted root veggies, toasted seeds and nuts, green peas, avocados, thinly sliced turnips, carrots, and radishes. During the winter months the local winter farmer’s market and Trader Joe’s are my favorite places to get fresh root veggies and leafy greens. Trader Joe’s is especially affordable for root veggies, avocado, onions etc etc.
For me salads used to be really boring but last year and especially this year I upped my game. I created several homemade salad dressings, found my favorite homemade ranch dressing from tasty-yummies.com and started making large salads for my husband and I every 3-4 days. This salad is my newest creation, full of flavor and spice, some crunch from the almonds and a tahini based dressing. If you don’t like the flavor of tahini, just use your favorite vinaigrette salad dressing such as my apple cider vinaigrette dressing. Also the addition of roasted sweet potatoes and a carnival squash, makes the salad more filling, add a simple protein and you have a complete dinner salad. When I made this salad I was hungry for a simple roasted chicken and it was perfect pairing especially since the salad was already so flavorful, it worked well to have a protein with simple flavors.
I know that I will make this salad frequently and I hope it becomes a stable in your kitchen and dinner table. As always thanks for visiting my second favorite place, Emma’s Daily Bread. Cheers to happy & healthy day!
Roasted Squash & Sweet Potato Salad
Ingredients
- 1 Medium Sweet Potato Chopped
- 1 Carnival Squash Chopped, Delicate squash would also work well.
- 1 Small Red Onion Thinly Sliced
- 5 OZ Lettuce I used baby arugula and spinach
- 1/2 Cup Almonds Toasted in 1 TBSP butter or Mikoyo Vegan butter
- Salt, Black Pepper, and very small amount of garlic and curry powder to sprinkle onto chopped squash and sweet potato
- INGREDIENTS FOR TAHINI CURRY SALAD DRESSING
- 1/4 Cup Tahini
- 1 tsp Curry Powder
- 1/2 tsp garlic powder
- 1 TBSP Ginger Root Freshly Grated
- 1 TBSP Honey
- 1/4 tsp Turmeric Powder
- 1/4 tsp Salt
Instructions
- Preheat oven to 400 degrees. Evenly spread chopped sweet potatoes & carnival squash onto a greased cookie sheet. Drizzle with olive or avocado oil. Sprinkle with salt, black pepper, garlic powder and curry powder. Roast until outside is crispy but middle is soft. Once sweet potatoes and squash are done roasting, allow to cool for a few minutes before adding to the salad.
- On low heat melt either butter or the vegan butter. Saute almonds on low heat till slightly browned, watch closely because they burn easily. Add to salad bowl with the lettuce along with the thinly sliced red onion, and roasted veggies.
- Like most salad dressings this one is very easy to make. Place tahini in a small bowl, whisk in all the spices, freshly grated ginger and honey. If you don't like the flavor of tahini you could certainly substitute it out for one of your favorite vinaigrette dressings. Drizzle salad with the dressing & enjoy!
- We served Our salad with a simple roasted chicken.
