Maple Glazed Delicata Squash, Cashews, Baby Spinach Salad With Creamy Wasabi Dressing.
Maple Glazed Delicata Squash, Cashews, Baby Spinach Salad With Creamy Wasabi Dressing.
Servings: 2 servings
Ingredients
- squash
- teaspoon oil
- 1/4 teaspoon salt
- pinch pepper
- 2 teaspoons maple syrup
- 1/2 teaspoon low sodium soy sauce or tamari
- 1/4 cup soaked cashews or almonds
- wasabi to taste
- salt to taste
- pepper to taste
- vinegar to taste
Instructions
- In a pan, add a teaspoon of oil and heat at low-medium. Arrange the delicata squash to fit in the pan. Sprinkle salt and pinch of pepper.
- Cover and cook for 12-15 minutes. flip them around and cook for another 5 minutes.
- Add 2 teaspoons of maple syrup and low sodium soy sauce or tamari or to taste Mix well to coat and let cook for another minute.
- You can also roast the squash. Toss it in salt pepper, oil, maple and soy to coat, and roast on parchment for 30-40 minutes until tender and browned on the edges.
- Meanwhile ready your salad with spinach or other baby greens.
- For the dressing, blend the soaked cashews or almonds with wasabi to taste, salt, pepper and vinegar.
- Pour the dressing on the salad. Drop some sizzling squash on top and a good helping of cashews, walnuts or other nuts of choice, raw or roasted.
Notes
- To make the salad into a better meal, add cooked chickpeas or black eyed peas, or some Tofu.
- Nutritional value is based on 1 serving
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 106mg | Sugar: 5g | Calcium: 14mg | Iron: 1.2mg