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Roasted Squash & Sweet Potato Salad

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Servings 4

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.