Roasted Acorn Squash Salad with Beetroot and Zhoug Dressing
This Roasted Acorn Squash Salad with Beetroot and Zhoug Dressing is the perfect wintery salad that brings colours and lots of nutrients to your table.
Servings: 4 - 6 people
Calories: 251kcal
Equipment
Ingredients
- 1 Acorn Squash cleaned and sliced
- 1-2 Beetroot
- 150 g Firm Tofu vacuum sealed
- Pomegranate Seeds
- Mixed Salad Leaves
- Toasted Seeds Pumpkin and Sunflower*
- Extra Virgin Olive Oil for roasting
- Salt
- Pepper
…for the Zhoug Dressing…
- 6 tablespoon Extra Virgin Olive Oil
- 4 tablespoon Apple Cider Vinegar
- 2 tablespoon Water
- 1 teaspoon Maple Syrup
- 1 Garlic Clove
- Fresh Coriander or Mint - small handful
- Fresh Parsley small handful
- ½ teaspoon Cumin Seeds or powder
- Cayenne Pepper to taste
- Salt
Instructions
- Wash beetroot(s) very well, place on foil paper. Season with olive oil, salt and pepper, wrap tight and roast for 50-60 minutes at 200°C (390°F).
- Slice the acorn squash, place on a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 30-40 minutes at 200°C (390°F) or until fork tender.
- For the Zhoug dressing: Gather all the ingredients and add them to a blender glass. Pulse for a coarse-ish sauce or blend it thoroughly for a smooth vinaigrette (recommended).
- Grab a serving dish and place a generous amount of mixed leaf salad.
- Arrange roasted squash slices and beetroot (cooled down, peeled and sliced/cubed), top with roughly hand crumbled firm tofu, pomegranate seeds and toasted pumpkin and sunflower seeds.
- Drizzle a generous amount of freshly prepared Zhoug vinaigrette and enjoy!
Notes
*You can swap the seeds used with a mix of your choice or use nuts instead (pine nuts, walnuts and pecans will work really well).
If you’re prepping this salad in advance only season it once you are ready to serve it, otherwise it will wilt.
Roasted squash and beetroot can be kept in the fridge for days (up to a week), so this recipe can easily be prepared in advance and assembled last minute.
You can use rocket salad or a blend containing it for a peppery aftertaste.
Nutrition
Calories: 251kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Potassium: 653mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1257IU | Vitamin C: 33mg | Calcium: 105mg | Iron: 2mg