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Acorn Squash & Bok Choy Salad with Peanut Satay

Roasted acorn squash wedges over a crunchy bok choy, cabbage and radish salad drizzled with a peanut satay sauce. 


Add cubed tofu, chickpeas or beans to roast with the squash if you want a more substantial meal with lots of different textures.

  • Serves2
  • Cooks in 20 - 30 mins
  • Prep time 10 mins
  • 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.

  • Plant Based Vegan

    Vegan recipes are plant-based and have no animal products; no meat, no eggs, no dairy and no honey. Plant-based recipes ingredients are made from plants.


  • SOS-Free Salt-Oil-Sugar-Free


adds to shopping list


  • 6 wedge acorn squash*
  • 2 tsp olive oil | aminos
  • ½ tsp sea salt | dulse
  • 2 cups napa | wombok cabbage - fine slice
  • 2 cups bok choy - fine sliced
  • 1 radish - julienne | matchstick
  • ½ cup pumpkin seeds
  • ½ cup cilantro | herb leaves

Peanut Satay Sauce

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



Acorn Squash & Bok Choy Salad with Peanut Satay


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.


Serving Ideas

Instead of Satay Sauce try
Miso Jalapeno Satay Sauce
Asian Style Dressing – Oil-free
Honey Mustard Dressing

Lemon Tahini Sauce.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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


ADD TOFU, CHICKPEAS or beans to roast with Squash wedges – lightly coat in oil or aminos, & sprinkle with salt | dulse.


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


RADISH use purple daikon, daikon, watermelon, breakfast or red radishes, all finely sliced.


OIL-FREE use liquid aminos or soy sauce instead of oil for roasting


SWAP PEANUT BUTTER for any nut butter or tahini, or miso.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels. 

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