2. Butternut Squash Salad with Hemp Dressing
The tangy dressing for this recipe contains hemp seed and fresh herbs blended with apple cider vinegar to create a refreshing salad dressing that perfectly accompanies the butternut squash salad.
INGREDIENTS – Salad
2-cups butternut squash – cubed.
1-cup chickpeas – rinsed and drained.
¼-red onion – sliced.
¼-teaspoon crushed Himalayan pink salt.
2-cups baby spinach leaves.
1-teaspoon chipotle powder
2-teaspoons extra-virgin olive oil.
Crushed Himalayan pink salt and cracked black pepper to taste.
INGREDIENTS – Dressing
½-cup hulled hemp seeds – plus more for topping.
1-clove minced garlic.
2-tablespoons organic apple cider vinegar.
3-tablespoons minced chives.
½-tablespoon minced dill.
1-½-tablespoons minced parsley.
¼-teaspoon crushed Himalayan pink salt and cracked black pepper.
Preheat the oven to 400F. Add the onion, butternut, Chipotle powder and salt to a greased baking dish. Bake for 20-minutes in the oven and then stir in the chickpeas. Return to the oven for another 5-minutes.
Add the ingredients for the dressing to a food processor and pulse until smooth. Combine the butternut with the spinach in a large mixing bowl and toss with the dressing. Season with salt and pepper.