Who said salads were just for summer?
This Warm Fall Salad with Tahini Cumin Dressing from my 28 Day Guided Gut Healing Program is perfect for these transitional weeks: serving the warm squash over the salad leaves help to wilt and soften them, making them easier to break down when we eat them, and the delish Tahini Cumin Dressing provides fat and acidity to help with digestion.
Serve topped with the last of the summer berries, toasted walnuts for crunch, and my favourite Wildbrine Organic Smoky Kale Kraut for its microbiome boosting benefits and its perfect level of smokiness for a warm salad…⠀
Warm Fall Salad with Tahini Cumin Dressing
(makes 2 servings)
For the squash
- 1 medium butternut squash
- 2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 1 teaspoon Himalayan salt
Tahini Cumin Dressing
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon cumin
- Pinch Himalayan salt and black pepper
Salad
- 4 handfuls baby spinach
- 4 tablespoons @wildbrine Organic Smoky Kale Kraut
- ¼ cup walnuts, toasted
- ¼ cup blueberries
Preheat oven to 400F.
Peel the butternut squash, then chop off the top and bottom. Slice from the top into rings until you get to the seeds, then turn the other way and slice vertically. Scoop out the seeds and discard, cube the squash and place in a large bowl.
Melt the coconut oil, then add in the cinnamon and Himalayan salt. Pour this over the cubed squash ensuring all the cubes are covered.
Place on a baking sheet and leave to roast in the oven for 25-30 minutes, or until soft.
In a mason jar add all of the dressing ingredient and shake until thoroughly mixed.
Dress the spinach with the Tahini Cumin Dressing, add in the Smoky Kale Kraut, and top with the warm squash, walnuts and blueberries. Serve with roast chicken or your choice of protein.