I'm on an acorn squash kick. It is so warming and delightful at this time of year. Makes me feel like we're really in Fall, despite the 80 degree weather we've been having in San Francisco. This salad is hearty enough to have on it's own. This is a great opportunity to load up on your phytonutrients and anti-oxidants with 4-5 cups of greens. Eat it all! The Maple Tahini dressing is creamy and full of wonderful vitamins minerals, such as copper and magnesium.
Note that you need an adequate amount of the mineral magnesium to be able to absorb calcium and maintain strong bones and teeth. Magnesium also helps to prevent constipation, menstrual cramps, depression, and promotes healthy muscle recovery. Many of us are deficient in magnesium due to the loss of this mineral in our food (due to processing). I recommend taking a supplement on a daily basis if you are concerned about your calcium absorption.
Rosemary Acorn Squash
- 1 acorn squash, cut into cubes (leave skin on)
- 1 tbsp rosemary
- 1 tspn cinnamon
- 1 tspn sea salt
- 2 tbsp olive oil
Maple Tahini Creamy Dressing
- 3 tbsp tahini
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1/2 tbsp maple syrup
- 1 tspn sea salt
- 3 cups of chopped kale
- 1 cup of spinach arugula mix
- shredded carrot, about 1/4 cup
- 1/2 cup purple cabbage
- Sliced red onion (to your liking)
- Preheat oven to 400 degrees.
- Place chopped squash in your baking tray and toss in olive oil, cinnamon and rosemary. Use your hands to get every piece well coated with oil and spice.
- Bake squash in oven for about 20 minutes. Stir midway.
- While your squash is baking, blend all of the dressing ingredients together or put in a mason jar with a lid and shake until ingredients are well combined.
- Remove squash from the oven and let cool.
- Toss dressing into salad and then add warm acorn squash.
- Serve and enjoy!