ingredients Serving: 3 - 4
- 1 medium size delicata squash, sliced
-2 tbsp olive oil
-1/2 tsp salt
-fresh ground black pepper to taste
- Arugula
- dandelion greens
- a few baby radishes, thinly sliced
- micro
--greens (i used sunflower micro-greens)
- clover & alfalfa sprouts
- sprouted pumpkin & sunflower seeds (or just raw pumpkin & sunflower seeds)
Salad Dressing
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup (if you don't have maple syrup you can sub agave)
- 1/2 tbsp Dijon mustard
Instructions
Preheat oven to 400f. Wash the delicata squash and cut into thin slices (about 1/2 inch thick). make sure to scoop out the seeds of the slices. Next brush the slices with olive oil, then place them on a baking sheet. Sprinkle with salt and pepper and bake for about 25mins, flipping them a couple times. After they are done baking take them out and let them cool.
Next in a small bowl mix together all the salad dressing ingredients.
In a large bowl mix all the salad ingredients and toss with the salad dressing, next plate the salad topping it with the roasted delicata and serve. Enjoy!
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