I am a salad fan all year round! In the summer I like a lighter version but in the winter I enjoy incorporating cooked elements and starchier vegetables to give it a heartier feel. And since winter is upon us, I was inspired to create this recipe; I wanted to combine the flavors and textures of a warm dish with the light and refreshing elements of a salad. For the base I am using a mix of quinoa and Little Leaf Farms lettuce. Little Leaf Farms lettuce is grown year-round in a greenhouse, it’s always fresh and crisp, even in the winter! If you made my carrot ginger dressing you probably already know how much I love Little Leaf Farms because of their fresh products and company’s efforts towards sustainability. Not to mention, during these lockdown months I can easily order their products through my Prime Now account and have everything delivered to my apartment. It is always a treat when I don’t have to run to a store for groceries. Although in the past I have shopped in person for my produce because I was worried about quality and freshness, with Little Leaf Farm lettuce this is a guarantee as it goes from the greenhouse to shelves in less than a day. And an added bonus is that it contains potassium, which is critical in recovery from a hard workout. This lettuce is a superfood staple in my fridge!
I love the texture of a grain in my salad and this time I went with quinoa. I also love adding a roasted winter vegetable and while butternut squash is not usually my favorite as a standalone, I really enjoy bits of it in a salad because its lighter than a sweet potato and subtly sweet. The chickpeas add a nice crunch and a protein bonus. To bring everything together I decided to make a tahini miso dressing – incorporating my two favorite ingredients for sauces/dressings! I love the mildly sweet and savory miso paste and how it pairs with the acidity of the lime juice and richness of the tahini.
My goal was to keep everything simple so you can whip this up quickly, whether you’re working from home or packing lunch for the day ahead. It is a minimal and clean recipe loaded with nutrients. And since I am a big proponent of eating our vitamins and minerals when we can, this recipe absolutely makes the cut! and green leaf lettuce is packed with it! Along with having a good source of vitamin K it is also a great way to stay hydrated. Green leaf lettuce has higher amounts of potassium than other lettuces which is an electrolyte lost while exercising!
Recipe
- 1 package Little Leaf Farms lettuce
- 1 1/2 cup cooked quinoa
- 1 butternut squash cubed
- 1 can chickpeas
- 1 tablespoon olive oil
- salt and pepper to taste
Directions
- On a prepared baking tray add butternut squash, make sure not to overcrowd the tray. Season with salt and pepper and a drizzle of olive oil Cook for 30-35 minutes at 375
- Take tray out of the oven and add chickpeas. Turn oven up to 400 and cook for an additional 15 minutes
- Once butternut squash and chickpeas are cooked place aside and let it cool
- In a large mixing bowl add quinoa, cooled butternut squash and chickpeas, Little Leaf Farms lettuce . Toss together with prepared miso tahini dressing
Dressing
- juice of 1 lime
- 2 tablespoons miso
- 2 tablespoons tahini paste
- 1/4 cup olive oil
- 2 tablespoons water
- In a bowl whisk together all ingredients until smooth
