Screw it. The calendar says Fall, despite what the weather says. I’m tired of waiting and need some chilly weather comfort food!
gluten-free, vegetarian, vegan
Miso Rosemary Squash Salad
1 Tablespoon white miso
1 Tablespoon date molasses
2 Tablespoons tahini
2 Tablespoons coconut aminos
1 Tablespoon oil
1 Tablespoon water
1-2 Tablespoons chopped fresh rosemary
1/2 butternut squash, seeds removed
Salt, pepper, ground cumin
1-2 Tablespoons zaatar
1 Tablespoon slivered almonds
Optional: Chicken or other protein
Preheat your oven to 200C. Scoop the seeds from the halved butternut squash, and drizzle with oil. Sprinkle rosemary, salt, pepper and ground cumin liberally. Roast 35-40 minutes or until soft.
Set aside until cool enough to handle, then scoop the roasted squash into a large bowl.
While the squash is working, add big handfuls of arugula to a large bowl. Whisk or whiz the dressing ingredients together. Add the squash when ready and sprinkle with the toppers.
Serves 2 as written; can easily be doubled.