This is a fresh little counterpart to heavy holiday dinners.
gluten-free, vegetarian, vegan
Blackberry Butternut Salad with Miso Mustard Tahini
1 small butternut squash
1 small package blackberries
Baby spinach
Candied pecans (I used Thanksgiving leftovers – spiced maple flavor)
Vegan feta
2 Tbsp. maple syrup
3 Tbsp. neutral oil
2 tsp. granulated garlic
2 tsp. onion powder
Generous sprinkle red pepper flakes
1 Tbsp. lemon juice
2 tsp. Dijon mustard
2 tsp. white miso
2 Tbsp. tahini
Preheat your oven to 375F and prepare a baking sheet.
Peel the butternut and chop into inch-ish chunks. spread out on the baking sheet.
In a small bowl, whisk together the maple syrup, oil, garlic, onion & red pepper.
Pour the sauce over the squash and toss to coat evenly. Spread in a single layer on the baking sheet.
Season with salt & pepper & bake 12 minutes, stir and bake an additional 12 minutes or until your desired brownness has been reached.
While the squash is baking, whisk together the lemon juice, Dijon, miso & tahini. Thin with a little water to your desired consistency.
In a large bowl, add the spinach, the still warm from the oven squash and the dressing. Toss well to combine & wilt the spinach a bit.
Add the nuts, blackberries & vegan feta and toss again. Season with more salt & pepper.
Serves 4 for dinner
Gastography 