Organic Squash Salad Recipe
Cashew 'Ricotta', Endive, Orange & Honey Vinaigrette, Pumpkin Seed Dukkah
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Ingredients
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Salad Base
Cashew 'Ricotta'
Vinaigrette
Pumpkin Seed Dukkah
Method
Preparation of Cashew 'Ricotta'
- 1
Soak the Cashews
Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse before using.
- 2
Blend the Ricotta
In a food processor, combine soaked cashews, lemon juice, nutritional yeast, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Vinaigrette Preparation
- 3
Mix the Vinaigrette
In a small bowl, whisk together olive oil, honey, apple cider vinegar, salt, and pepper until well combined.
Pumpkin Seed Dukkah Preparation
- 4
Toast the Seeds
In a dry skillet, toast pumpkin seeds, coriander seeds, cumin seeds, and sesame seeds over medium heat until fragrant, about 5-7 minutes. Let cool and then grind coarsely.
Assembling the Salad
- 5
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash into cubes, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- 6
Combine Ingredients
In a large bowl, combine roasted squash, endive leaves, and orange segments. Add cashew 'ricotta' and drizzle with honey vinaigrette.
- 7
Serve
Sprinkle pumpkin seed dukkah on top before serving. Enjoy your Organic Squash Salad!
