Spinach Salad with Lemongrass Peanut Dressing Recipe
The Fall salad I'm really into right now is this bright Roasted Butternut Squash salad with tons of fresh Amaranth spinach greens, crisp garlic chips, and a Thai-inspired lemongrass peanut dressing. You will love this Spinach Salad with Lemongrass Peanut Dressing recipe too.
5tablespoonsneutral oil (like canola, grapeseed, or peanut oil)divided, for brushing on the squash and for garlic chips
1pinchkosher saltfor seasoning the squash
1/3cupEarth Balance Coconut Peanut Butter Spreador another nut butter
1tablespoontamarior soy sauce
2teaspoonsdark brown sugaror palm sugar
1(3 inch) piecelemongrass stalkfinely chopped
1kaffir lime leaffinely chopped
4garlic clovessliced paper thin
4handfulsamaranth spinach leavesor baby spinach or baby chard
1smallred onionsliced paper thin and soaked in ice water for 5 minutes
3mediumradishessliced paper thin
1handfulroasted salted peanutsfinely chopped, for garnish
Roast The Butternut Squash: Heat the oven to 400°F and arrange the 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.
Make The Peanut Coconut Dressing: 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.
Crisp The Garlic: 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. Assemble The Salad: To serve, arrange a squash half in each salad bowl and add in amaranth spinach greens, radish, onion, quinoa, garlic chips, and toasted peanuts. Serve with dressing served alongside.