A hearty, colorful, nutrient-rich, delicious salad that can stay fresh in the fridge for up to 5 days makes healthy eating a breeze. This salad is loaded with fiber that will keep your gut healthy plus anti-oxidants for overall health. You can dress only the salad you’ll be eating otherwise keeping the salad and dressing separate to maintain freshness. Get creative if you don’t have all of the ingredients and make it your own. Enjoy!

Dressing Ingredients

½ tsp dried ginger

2 Tbsp coconut aminos (see notes)

1.5 tsp rice vinegar

1/3 cup natural peanut butter

¼ cup warm water

¼ tsp red pepper flakes, or more to taste

Zest of half a lime (do not cut lime before zesting and keep lime for serving)

1 tsp hemp or sesame seeds, plus optional additional seeds for serving

⅛ tsp salt, or more to taste

Salad Ingredients

1 delicata squash, cut in half lengthwise, seeded, cut into ½” slices (see notes)

1 Tbsp olive oil

2 medium carrots, grated 

2 cups sliced or shaved purple cabbage (note: can use the side of a box grater)

1 medium red bell pepper, cut into julienne slices 2” x ¼”

3 cups loosely packed chopped curly kale, stems removed

3 cups cooked quinoa

1 cup shelled edamame

1 lime, quartered, for serving (use lime used for zest in the dressing)

Directions

1. Roast squash: heat oven to 425 F bake, or 400 F convection bake.
2. Line a baking sheet with parchment paper or foil for easier clean-up.
3. Toss squash in a bowl with olive oil and lay pieces flat on the baking sheet leaving space between each piece; cook 25 to 30 minutes until edges are lightly browned, then set aside to cool.
4. Meanwhile prepare the dressing: whisk all ingredients together in a bowl and set aside.
5. To assemble the salad, place carrots, cabbage, pepper, kale, quinoa, and edamame in a large bowl and toss with the dressing.  Top with the squash and optional additional hemp or sesame seeds and serve with wedges of lime to squeeze on top.

Notes

1. Soy sauce can be substituted for the coconut aminos; if doing so, use 2 Tbsp, add 2 tsp of maple syrup, and eliminate the ⅛ tsp salt in the dressing. 
2. 2 cups butternut squash cut into ½ – ¾” cubes can be substituted for delicata squash.