This hearty salad is a total flavor bomb, budget meal and seasonal smarty-pants all in one. What’s not to love?! By using the entire vegetable (the seeds from the butternut squash and the leaves from the cauliflower too) you get a few other flavors and textures that would have otherwise been lost to the compost. And friends, the nutritional yeast rocks this recipe’s socks off. Do.Not.Skip.It. Here’s to a hot and healthy Happy Holiday!
Roasted Semi-Warm Butternut Salad
1 butternut squash
1 1/2 cup large white beans
1 clove garlic, minced
a pinch quality salt
3 handfuls baby leafy greens
2 tbsp nutritional yeast, flakes*
½-1 tsp freshly cracked black pepper
½ cup sour cream (raw or vegan or organic dairy)
3 tbsp coconut oil / ghee
1. Preheat your oven to 356°F / 180°C
2. Peel your butternut squash using a shap pairing knife. Quarter and cut into medium cubes with a chef’s knife. Add to a large baking sheet along with the seeds.
3. Rinse cauliflower. Remove leaves and save for later. Break/cut cauliflower into medium-sized florets. Keep in mind that they need to be able to cook in approx the same time as the cubed butternut. Add florets to the baking sheet as well.
4. Drizzle the 2 tbsp coconut oil/ghee over the vegetables. Add nutritional yeast and black pepper and massage with clean hands.
5. Roast for 15-20 minutes or until butternut cubes are soft (Not mushy! We want some texture) and vegetables are have gotten a slight golden touch.
6. While vegetables and seeds roast, heat 1 tbsp oil in a saucepan over low-medium heat. Cut cauliflower leaves rather finely and add to the hot saucepan along with the minced garlic and a small pinch of salt. Fry slowly until crispy but not burned. Once leaves are done, add the large white beans and let them warm up for 2-4 minutes. Remove from heat.
7. On a large serving tray or bowl, add the baby leafy greens then the roasted vegetables and lastly the fried leaves + beans. Finish off with a drizzle of sour cream and fresh lime zest. Serve with additional sour cream and lime.
*Nutritional Yeast flakes have nothing to do with baking yeast or brewers yeast but are a great way to add tons of nutrients, fiber and protein to vegetarian or vegan meals. You can find it in your local health-food store or well-stocked supermarket.
About our guest food blogger:
Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."