Not sure I'm glowing, but I feel good about it.
Source: VeguKate | Serves: 4 | Time: 40 min
Changes: replaced hemp seeds with sunflower kernels; replaced maple syrup with agave nectar; skipped persimmons because I couldn't find any, same with pomegranate seeds.
1 small bunch of #spinach, thick stems removed and chopped
½ head of red #cabbage, thinly chopped
1 lb butternut squash, peeled and cubed
Pumpkin seeds to sprinkle
Orange Tahini Dressing
Juice of 1 large orange
1 tbsp fresh orange zest
1 clove of garlic
2 tbsp sunflower kernels
2 tbsp olive oil
4 tbsp tahini
2 tbsp apple cider vinegar
1 tbsp agave nectar
¼ tsp cumin
S&P, to taste
Preheat oven to 400° F and line a baking tray with parchment paper.
Add butternut squash cubes to tray. Drizzle squash with a tablespoon of avocado or coconut oil and sprinkle with S&P. Roast for 25-30 minutes or until squash cubes are tender. Remove from oven and set aside.
While squash roast, prepare dressing. Add all dressing ingredients to a high-speed blender and blend for 30 seconds or until dressing is smooth and creamy. Set aside.
In a large bowl combine chopped cabbage and spinach. Drizzle with ½ of the dressing and use your hands to massage dressing into veg. Add more dressing if needed. Add in roasted squash and toss to combine.
Divvy up onto plates and enjoy! Garnish with pumpkin seeds.