roasted butternut squash + cremini mushroom salad
Ingredients
1/2 C chopped cremini mushrooms
1 small cubed butternut squash
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tsp olive oil
1/2 tsp dried Italian seasoning
6 handfuls arugula
1/2 C walnuts
1 avocado
1 tsp hemp hearts
Dressing
juice from 1 lime
pinch of salt + pepper
1 tsp avocado oil
1/4 tsp sesame oil
1/2 tsp tamari
1 tsp rice wine vinegar
1/4 tsp dijon mustard
1 tsp brown sugar
1 tsp vegan mayo
1/4 tsp dried Italian herbs
1/2 tsp garlic powder
2 tbsp finely diced red onion
**makes 2 servings
Instruction
Preheat oven to 415F.
Peel and chop the butternut squash into bite sized pieces. Toss with 1 tsp olive oil, garlic powder, Italian seasoning and salt + pepper. Grab a parchment lined baking sheet and evenly distribute the squash. Bake for 25 minutes.
Coat the chopped mushrooms lightly with olive oil and salt + pepper and add to the butternut squash pan. Bake for another 20 minutes until the squash and mushrooms are soft and roasted.
To make the dressing add all ingredients to a bowl and whisk until evenly combined. Set aside. This dressing will last in the fridge for about a week.
To assemble the salads add 3 big handfuls of arugula to each plate. Place half an avocado on each salad along with the walnuts, and hemp hearts. Evenly distribute the roasted squash and mushroom mixture, and finish by pouring half the dressing onto each salad.