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Meatless Monday: Roasted squash and cashew salad

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Beyond The Peel

(Read caption) This recipe is inexpensive, fast, and most importantly, delicious. Toss mixed greens with roasted squash and cashews, scallions, a red chili, and cilantro.

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I have been accused of cooking with expensive ingredients. And that’s not completely wrong. Sometimes I do. I love food and some of the foods I love aren’t cheap.

That being said, it is good to have some balance, and this recipe provides an affordable, healthy option. I bought a 2-lb. squash from a local farm for $2. From that one squash I was able to make this recipe and the cumin spiced squash with white beans (with a few other ingredients of course).

Not only was this inexpensive to make, it was delicious and fast. Sure roasting squash takes time, but that part can be done the night before while you’re reading or doing whatever else you like or have to do. Once that part is done, this comes together in 5 minutes flat! Beat that, Mickey D’s!

Roasted squash and cashew salad
Serves 2

4 cups mixed greens (we used young kale, mustard greens, small beet greens, and red lettuce)
2 cups squash, roasted and cubed [editor's note: try acorn or butternut squash]
2 scallions or green onions, cut on a diagonal
1 red chili, thinly sliced
1 handful cilantro
1/4 cup roasted cashews

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