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Roasted Squash Salad with Peanut Satay Sauce

Roasted winter squash wedges and seeds atop a simple vegetable salad with a peanut satay sauce. 

 

Add a can of drained and rinsed chickpeas with the squash to roast if you want a more substantial meal with lots of different textures.

  • Serves2
  • Cooks in 20-30 mins
  • Prep time 10 mins
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Blood Sugar Balancing

Ingredients

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Salad

  • 4 - 6 wedges squash*
  • 2 tsp olive oil
  • ½ tsp sea salt
  • 2 cups bok choy - sliced
  • 2 cups napa | wombok cabbage - fine slice
  • 1 radish - sliced
  • ½ cup cilantro | herb leaves

Peanut Satay Sauce

  • ¼ cup water
  • ½ cup peanut butter - smooth | crunchy
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar | lime juice
  • 1 tsp fresh ginger - grated
  • Dash of hot sauce - if you like!

Method

Roasted Squash Salad with Peanut Satay Sauce

 

PREHEAT OVEN 400 F | 200 C.  Line a sheet pan with parchment paper.

 

WASH VEG. Cut squash in ½. Scoop out seeds & keep if you like to roast them. Cut squash into thin wedges.

 

ADD wedges to sheet pan and seeds if you want to roast them too; rub with oil + sprinkle with salt. 

 

ROAST squash 20 – 30 mins – until tender with some nice crispy brown edges. 
Keep an eye on the seeds they will cook a little quicker, take them out of the oven and set aside to cool.

 

MIX all salad greens in a bowl.

 

PLATE salad and top with roasted squash wedges and seeds if using. 

 

SERVE DRIZZLED generously with satay sauce.

 

 

Peanut Satay Sauce

BLEND, WHISK or shake all ingredients together to form a smooth sauce. Using a blender take seconds.
TASTE adjust to your tastes – add more ginger or chilli sauce for extra spice.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*SQUASH use acorn, buttercup, kabocha, butternut, pumpkin, delicate – number of wedges will depend on the size of your squash.

 

ADD Chickpeas to roast with Squash wedges – lightly coat in oil & sprinkle with salt.

 

SWAP Satay for Miso Jalapeno Satay Sauce, Asian Style Dressing – Oil-free, Honey Mustard Dressing, or Lemon Tahini Sauce.

 

SWAP Bokchoy for endive, radicchio, red cabbage, napa cabbage, crispy lettuce, frisee, rocket | arugula or any green you like.

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