Do not underestimate the loveliness of squash at lunchtime, dear friends.
The bright orange squash is a kind of “hiding in the shadows” nutritional superhero. The kombocha is my personal favourite, full of Vitamins A & C, beta-carotene, iron, copper, magnesium, and all those amazing B vitamins. It is a low-glycemic index carbohydrate but not a low quantifier for energy supply.

Having squash at lunch is a super way to add some veggie power, a carbohydrate hit that will get you through the afternoon slump, and lend a tummy satisfying addition to your same-old lunchtime salad bar.
You know who you are!! I see you and your same boring salad.
Try something new.
Come on, get out of that comfort zone.
You will not be disappointed!

Roasted Squash & Almond Salad with Lemon Tahini Dressing

Prep Time: 20 minutes
Total Time: 20 minutes
Serving Size: 4-6 Large Portions

Ingredients

½ a kabocha, acorn, or butternut squash, chopped into ½ inch cubes
2 Tbsp coconut oil, melted
Sea salt & Fresh pepper
4 cups Mixed greens (I like spinach)
¼ cup red onion, thinly sliced
½ red pepper, diced small
½ cucumber, seeded and sliced
½ cup slivered almonds, toasted
Tahini Dressing
¼ cup fresh lemon juice
¼ cup tahini
2 cloves garlic
1/3 cup water
½ tsp cumin
½ tsp sea salt
1 tsp maple syrup
3 Tbsp olive oil
Fresh pepper

Instructions

Preheat oven to 375F. Toss squash with melted coconut oil and season with salt and pepper. Roast for 30 – 40 minutes until for tender, remove from oven and set aside.
For the dressing, combine all ingredients in your blender or with an immersion blender and blend until smooth.
To assemble: in a medium bowl, place washed greens and roasted squash, then top with diced vegetables, red onion, and toasted almonds. Toss with dressing. Serves 2.