This sweet, spicy, hearty salad is a perfect weeknight dinner, and is as delicious as it is healthy.
Prep time: 15 minutes
Cooking time: 45 minutes
- 1 squash (we used butternut squash — see notes!)
- 2 tbsp natural yogurt
- 1 handful of arugula (or any salad-friendly leaves)
- 2 tbsp pepitas (or any toasted nuts/seeds)
- ½ tsp cooking oil
- ½ tsp salt
- 2 tbsp dried cranberries
- 2 tbsp red wine vinegar
- 2 tbsp Hakka-ish Chili Crisp
- Heat an oven to 400f. Cut the squash in half lengthways, and remove the seeds. Sprinkle the oil and salt over the cut side of the squash, and lay cut side down on a lined baking dish. Cook for 45 mins to an hour, depending on the size of the squash. Poke it with a knife or fork to check if it’s done.
- For the dressing, place the cranberries, vinegar and Hakka-ish in a small bowl and set aside while the squash cooks. Soaking the cranberries allows them to soak up the dressing, and you get little pops of sweet acidity while you eat the salad.
- When the squash is cooked, flip it so it’s cut side up and allow to cool for 10-15 minutes. Cut into bite size pieces.
- To serve, spread some yogurt on the bottom of 2 bowls, add some arugula, some roasted squash, and finish with the dressing and the pepitas.
Notes: You know the way squash is really annoying to peel? Just don’t peel it, the skin is edible when it’s roasted.