Fall has officially arrived, and squash is now in season. Like sweet potatoes, butternut squash is packed with a cancer-fighting antioxidants called carotenoids. There are so many wonderful ways to use cooked squash: add it tacos, blend into soups, and roast and add to your favorite veggie dishes. In this salad, squash takes on the starring role. Pairing it with balsamic vinegar and seasoning brings out the dynamic taste squash provides; from sweet to savory. Enjoy this salad as a side dish or the main course. Prevention never tasted so good!
1 butternut or buttercup squash (or ~6 cups cubed)
1 teaspoon garlic powder
1 small head of cauliflower
2 small zucchini
2 cans of chickpeas (15 oz each)
8-12 cups of mixed greens or greens of choice (e.g. spinach, kales, arugula)
1/4-1/2 cup balsamic vinegar
1 teaspoon rosemary
1/4 teaspoon sage
2 teaspoons basil
1/2 teaspoon thyme
1 Tablespoon nutritional yeast (optional)
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