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Roasted Delicata Squash & Apple Salad

Use the recipe below or check out the Nutritional App to find other electric dish options.


Description:

One of my most favorite salads of all time! Delicata squash should be nicknamed “THE Thanksgiving squash” because it’s seasonal, adorable, and minimal work. You don’t peel it! You eat the skin! It tastes amazing! I'd eat this salad year around if I could.


created by: Electric Life



Yields: 6 servings | Prep Time: 15 mins | Cook Time: 30 mins |Total Time: 45 mins


Ingredients:

▢ 2 Delicata Squash

▢ 2 large apples, cored, sliced into ½-inch slices (I cut them crosswise)

▢ 3 Tablespoons unrefined coconut oil, melted* (see notes)

▢ 1 Tablespoon pure Agave syrup

▢ 1 teaspoon minced fresh thyme (optional, but I think it’s delicious)

▢ 1 teaspoon Pure Sea salt

▢ Cayenne Pepper, to taste

▢ 10 cups mixed greens including some bitter varieties such as radicchio and/or arugula


DRESSING:

▢ 2 Tablespoons Key lime Juice, preferably fresh

▢ 5 Tablespoons unrefined, cold-pressed extra-virgin olive oil

▢ ¾ teaspoon Alkaline "Dijon Mustard"

▢ ½ teaspoon pure sea salt

▢ cayenne pepper, to taste

▢ 2 teaspoons agave nectar


TOPPINGS:

▢ Coconut shavings*

▢ ½ cup agave and salted toasted walnuts, pieces*


*optional

**see app for approved foods


Preparation:

  1. Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.

  2. Wash squash but do not peel. cut in half lengthwise, remove seeds , and cut into ½-inch slices (see image below).

  3. Place the squash and apples in a large bowl and add the melted coconut oil and 1 Tablespoon agave syrup. Toss to coat. (You can also add the apples to the salad raw instead of roasted.)

  4. Place the apples and squash in one layer on the baking sheets and sprinkle with thyme, sea salt and cayenne pepper. Roast until tender, approximately 20-30 minutes. Remove from the oven and set aside to cool.


For the dressing:

  1. In a small bowl or screw top jar combine lime juice, olive oil, Alkaline "Dijon Mustard", sea salt, cayenne and agave and whisk or shake to combine. You may have more dressing than you need for this recipe.

  2. Place salad greens on a platter and toss with enough dressing to coat lightly. Separately drizzle the squash and apples with some dressing and add to the greens. Sprinkle with any desired toppings. Taste for salt and pepper and serve.

Notes:

  • Coconut oil is not recommended to cook with on the electric diet. If you would like to keep this dish 100% electric, try using a heat safe oil like grapeseed oil, avocado oil, or sesame seed oil instead!

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