Roasted Acorn, Beet, Satsuma Salad with Almond Sesame Dressing

Ingredients

ground raw almond

2 tbsp

ground white sesame seeds

2 tsp

coconut milk

1/2 cup

sesame oil

2 tsp

chickpea miso

1 tsp

garlic

1 clove

gingerminced

1 tsp

lemon juice

1/2 tsp

black pepper

to taste

raw sugar

1/2 tsp

red chili flakes

to taste

salt

to taste

baby kalechopped or torn

as needed

beetroasted, sliced

1 lb

acorn squashroasted, chopped

1 squash

satsumasegmented or sliced

2 fruits

Method

1. 01Blend ground almond, sesame seeds, coconut milk, sesame oil, miso, garlic, ginger, lemon juice, black pepper, sugar, chili flakes, and salt until smooth. Taste and adjust seasoning.5 min
2. 02Wash and peel beet. Pierce with a sharp knife a couple of times. Wrap in foil and bake at 350°F for 45 minutes to 1 hour until tender.1 hr
3. 03Wash acorn squash. Pierce with a sharp knife a couple of times. Place on a baking tray and bake at 330°F for 40 to 50 minutes until a knife enters easily.50 min
4. 04Remove acorn from oven and cool 15 minutes. Slice, remove seeds and inards, then chop or slice as desired.15 min
5. 05Arrange baby kale, roasted beet, roasted acorn, and satsuma on a plate. Top with dressing.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free