Ingredients
- 2 medium sized beets, peeled, cut into 1” thick slices
- ½ butternut squash, peeled, seeds removed, and cut into 1” cubes
- 1 bunch of kale, rinsed, de-stemmed, and cut into ribbons
- 3 tbsp olive oil, divided
- Juice of ½ lemon
- 2 tsp fresh thyme
- 1 tsp fresh dill
- ½ avocado, cut into small pieces
- ½ cup Go Raw Garlic Thyme Salad Toppers
- Salt & pepper
Dressing
- ¼ cup tahini
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp tamari
- ½ tbsp chives, finely chopped
- Salt & pepper
- Water to thin
Directions
- Preheat oven to 425°F. Toss the butternut squash and beets with 2 tablespoons olive oil and roast for 30-40 minutes, checking regularly after 20 minutes to prevent burning. They will be done when easily pierced with a fork and butternut squash will be golden brown on all sides. Remove squash and beets from the oven and set aside to cool.
- In a large bowl combine the kale ribbons, 1 tablespoon olive oil, lemon juice, and a pinch of salt and pepper. Massage for at least two minutes, breaking the kale down to be more palatable.
- When kale is ready, assemble the salad. Add beets, butternut squash, fresh herbs, and avocado.
- In a small bowl or cup, make the dressing by mixing all ingredients except water into a thick paste. Add water sparingly until it has thinned to your desired consistency. Salt and pepper to taste. Drizzle over salad and finish with Go Raw Salad Toppers.
Recipe and photo by Dana Plucinski
