Warm Butternut Squash Salad

This dish was inspired by A Veggie Venture’s Recipe Box.

Squash
1 1 lb butternut squash
1 shallot or 1/4 cup white onion
1 clove garlic
2 inch piece of ginger
1/2 cup cilantro leaves
15 oz can chickpeas, rinsed and drained
zest from 1 orange
4 tbs coconut milk (not the canned kind)
Dressing
2 tbs tahini
1 tbs vegenaise
juice from 1 orange
3 tbs coconut milk
2 tbs ground flax, chia, or hemp seed
2 tbs dried currants
1 tbs raw local honey
sea salt to taste

Make matchsticks of the butternut squash, and mince garlic, ginger, and onion.  Finely chop the cilantro.  Rinse and drain the chickpeaks and dry thorouoghly.  Zest the orange.  Add squash, garlic, ginger, onion, orange zest, and non-dairy milk to large wok or skillet. Cook 7 minutes on medium heat, then add cilantro and cook until squash is al dente (not mushy!)

Process tahni, vegenaise, orange juice, non-dairy milk, ground seeds, and honey.  Add currants.

Pour dressing over squash mixture while still warm.  Cover and store overnight, allowing flavors to develop.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s