Gastography

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