By France Morissette,
Serves 2
4 cups mixed greens (we used young kale, mustard greens, small beet greens, and red lettuce)
2 cups squash, roasted* and cubed
2 scallions or green onions, cut on a diagonal
1 red chili, thinly sliced
1 handful cilantro
1/4 cup roasted cashews
Place 2 cups of mixed greens in two bowls. Top each with 1 cup of roasted squash, half the scallions, half the chiles, cilantro, and cashews. Drizzle with the yogurt lime dressing. Voila, done and delicious!
Yogurt lime dressing
1/3 cup plain full fat yogurt (use coconut cream as a vegan substitution)
1 tablespoon honey, raw is best (Vegans can substitute 2 tablespoons agave syrup)
1 tablespoon fresh lime juice
1 teaspoon ginger, grated
1 teaspoon lime zest
salt and pepper
Place the yogurt, honey, lime juice, ginger, lime zest in a bowl. Whisk until smooth. Season with salt and pepper.
*To roast the squash, preheat the oven to 375 degrees F. Peel the squash using a sharp knife or peeler. Cut the squash in half, scoop out the seeds and cube into 1-inch squares. Toss the squash with 1 tablespoon of olive oil and spread onto a baking sheet. Season with salt and pepper and bake until tender. Approximately 45 minutes.
Read the full post on Stir It Up!
