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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!!!