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.
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 foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
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.
✓ adds to shopping list
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.
*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 Bokchoy for endive, radicchio, red cabbage, napa cabbage, crispy lettuce, frisee, rocket | arugula or any green you like.