This salad is packed with the sweetness and smokiness from the squash and a bright acidity from the tahini dressing! They compliment each other very well and it's great to serve any time of the day.
3 cups butternut squash, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp liquid aminos
1/2 tsp liquid smoke (optional)
salt & pepper, to taste
3 handfuls of baby arugula
1/2 cup dill, finely chopped
1 avocado, chopped
1 cup quinoa, cooked
1/2 purple onion, chopped
juice of 1 lime
1 tbsp tahini
1/2 tbsp liquid aminos
1/4 tsp garlic powder
Preheat oven at 300°F.
Add your butternut squash on a lined baking sheet.
Bake for 20-30 minutes.
Let the squash cool before adding to salad.
In a mixing bowl, add all of your ingredients and mix well.
In a small mixing bowl, mix your salad dressing ingredients until well combined.
Add the dressing and squash to the salad and toss until the the ingredients are coated with the sauce.
Serve and enjoy!
Based out of Buffalo, NY, Livin’ La Vegan Life is about enjoying delicious and tasty food from around the globe. With Gabriel’s latin heritage and Bijan’s middle-eastern and Spanish culture, we are eager to prove that being vegan is fun, inexpensive and cruelty-free.