Here’s the deal with this salad, the sauce is the shining star!  I certainly love acorn squash, broccoli, dried cranberries, and almonds and I frequently eat each of them all on their own. But, this healthy peanut sauce could make pretty much any meat or vegetable taste incredible!

I wonder if it would be legal to eat it on its own? Instead of healthy peanut sauce I could call it healthy peanut soup.

Ben and I are just leaving Bozeman, MT. It’s been a long week! I spent the first half in Portland, OR and the second half Bozeman. I’m ready to be home!

I don’t feel like I fit in to either of those cities. I feel like I sort of fit in to the city of Idaho Falls but I think it’s only because I’m used to it. Maybe someday I’ll find a place where I feel entirely comfortable. I know that place is probably located in the far reaches of my mind.

Why didn’t I know that Portland was riddled with homeless people? It’s not really warm and it rains a lot.

Homeless people are a tough one for me.

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Acorn Squash, Broccoli, Cranberry, and Almond Salad with a Healthy Peanut Sauce

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 8 oz. 230 g acorn squash (peeled, seeded, and cubed)
• 10 oz. 280 g broccoli florets
• S & P
• Sauce:
• 2 Tbsp. peanut butter powder
• 1 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 Tbsp. 21 g agave
• 3 oz. plain Greek yogurt 2%
• Toppings:
• 40 g dried cranberries
• 0.62 oz. 17.5 g dry roasted almonds (roughly chopped)

Instructions

1. Line a cookie sheet with parchment paper. Preheat your oven to 425°F.
2. Toss the squash and broccoli on to the lined cookie sheet.
3. Salt and Pepper them liberally.
4. Roast the broccoli and squash for 30 to 40 minutes.
5. While the vegetables are cooking make the sauce.
6. Combine the peanut butter powder, the vinegar, the soy sauce, the sesame oil, the agave, and the Greek yogurt in the jar of a blender.
7. Blend the ingredients for 30 to 60 seconds until emulsified and smooth.
8. Pour into a serving dish and set aside.
9. Remove from the oven and plate the vegetables.
10. Top the vegetables with the cranberries and almonds.
11. Drizzle desired amount of dressing over each salad. EAT!!!