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