Roasted Squash And Chicory Salad Aip Paleo Vegan Whole30 Recipes
ROASTED SQUASH AND CHICORY SALAD (AIP, PALEO, VEGAN, WHOLE30)
This Roasted Squash and Chicory Salad is made with tender acorn squash, bitter chicory, sweet and crunchy apple, watermelon radish and an herbed balsamic vinaigrette. It's AIP, paleo, vegan and Whole30 compliant.
Provided by Nicole @healmedelicious
Categories Salads
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat your oven to 450F and line two large baking sheets with parchment paper.
- Cut the stem off the end of the acorn squash and cut the squash in half lengthwise. Remove the seeds using a spoon and cut the squash into 1/2-inch-thick slices.**
- Lay the sliced squash in a single layer onto the baking sheets and coat with olive oil and sea salt.***
- Roast squash for 25-30 minutes, flipping once midway through.
- Assemble your salad by layering chopped radicchio, cilantro, roasted squash, watermelon radish and apple.
- To prepare dressing, crush garlic and finely chop basil. Add to a mason jar or bowl along with balsamic vinegar and salt. Slowly whisk in olive oil until an emulsion is formed.
- Toss salad with dressing shortly before serving and more salt to taste.
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