Roasted Butternut Squash Amaranth Spinach Salad with Lemongrass Peanut Dressing

Roasted Butternut Squash Amaranth Spinach Salad with Lemongrass Peanut Dressing
Roasted Butternut Squash Amaranth Spinach Salad with Lemongrass Peanut Dressing | http://saltandwind.com I've got a split personality when it comes to food. When I'm out on the road, I'll travel and try all sorts of new foods—I'm really the most omnivorous...
Cuisine
Ingredients
16
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
4
Servings
4
Season
Roasted Butternut Squash Amaranth Spinach Salad with Lemongrass Peanut Dressing | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Salad, Side
Cuisine
American
Ingredients
16
Hands-On Time
15 minutes
Total Time
40 minutes
Yield
4
Servings
4
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Roasted Butternut Squash Amaranth Spinach Salad with Lemongrass Peanut Dressing | http://saltandwind.com

I've got a split personality when it comes to food. When I'm out on the road, I'll travel and try all sorts of new foods—I'm really the most omnivorous of omnivores. But, when I get back home, I majorly clean up my routine. As in I get into clean-eating, plant-based mode and basically eat vegan for a week or so. 

After my trip to Thailand, I was totally in love with Thai food on a whole other level, but I was also in need of a break from all things street food and noodles. I got inspired by this plant-based dinner that Earth Balance threw, so, when they asked me to create a plant-based recipe with their products, I turned to their Coconut Peanut Butter Spread that basically is begging to be paired with Thai flavors. 

The result is this Fall salad with Roasted Butternut Squash, tons of fresh Amaranth spinach greens, crisp garlic chips, and a Thai-inspired lemongrass peanut dressing. Oh, and be forewarned that the dressing is seriously addictive so you might just end up using it everywhere from veggie snacking to your sandwiches. 

Ingredients

Instructions

Heat the oven to 400°F and arrange rack in the middle. Place the squash on a rimmed baking sheet, drizzle with 1 tablespoon of the oil and season with salt. Roast the squash until knife tender, about 30 minutes. Remove and cool until you're able to handle the squash.

Meanwhile, combine the peanut butter, coconut milk, tamari, sugar, vinegar, lemongrass, kaffir leaf, and 2 to 4 tablespoons of hot water in a blender and process until really smooth, at least 1 minute (it should be thin enough to be pourable but thick enough to coat the vegetables — and more water as needed). Taste and adjust seasoning as desired. 

Tip

Dressing can be made up to 1 day ahead of time. Store refrigerated in an airtight container and bring to room temperature (you may need to thin it with hot water) to use. 

Meanwhile, heat the remaining 1/4 cup oil over medium-high heat in a large frying pan. When it shimmers, add garlic and cook until garlic is crisp, golden brown, and fragrant. Remove garlic to a paper towel-lined plate and set aside. To serve, arrange a squash half in each of the salad bowls and add in amaranth spinach greens, radish, onion, quinoa, garlic chips, and toasted peanuts. Serve with dressing served alongside. 

Tip

Garlic chips can be made up to 1 day ahead of time. Store at room temperature in an airtight container until ready to use.

Footnotes

This recipe was sponsored by Earth Balance but all content, ideas, and words are our own. Thanks for supporting these sponsors who allow us to keep Salt & Wind up and running.

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/493-squash-amaranth-spinach-salad-spicy-peanut-dressing-recipe

Comments