Ingredients
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- 1/2 cup Pacific Foods® Hemp Original Unsweetened Plant-Based Beverage
- 1/2 cup tahini paste
- 4 tablespoons bottled or canned lemon juice
- 1 tablespoon pure maple syrup
- 2 tablespoons hemp seeds
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups baby spinach
- 1/2 pound thinly sliced Brussels sprouts
- 3 large crisp apple, thinly sliced
- 2 avocado, diced
- 3/4 cup crumbled feta cheese (optional)
- 1/2 cup sweetened dried cranberries
- 3/4 cup chopped pecans
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Instructions
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Step 1
Preheat oven to 400°F. and line a baking tray with parchment paper. Add cubed butternut squash and drizzle with olive oil. Roast squash for 25-30 minutes, or until lightly golden and tender when pierced with a fork.
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Step 2
Prepare salad dressing: to a blender add hemp milk, tahini, lemon juice, maple syrup, hemp seeds, sea salt, and black pepper. Blend on high until smooth and creamy. If dressing is too thick, add another splash of hemp milk. Set aside.
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Step 3
Prepare salad: add spinach, Brussels sprouts, apple, avocado, cheese, if desired, cranberries and pecans. Toss to combine. Drizzle salad with dressing and toss to coat. Enjoy!
