squash 5 ways
1.butternut squash salad with quinoa, roasted beets, grapes, arugula chickpeas + miso tahini sauce 5 cups arugula 2 cups roasted butternut squash, diced 2 roasted beets, diced 1 cup red grapes, halved 1 cup cooked quinoa 1 can chickpeas, drained
Miso Tahini Dressing â…“ cup tahini paste 1 garlic clove 1 lemon, juiced 1 tbsp miso paste â…“ cup water salt to taste In a high speed blender, combine dressing ingredients until smooth. Set aside. In a large bowl combine salad ingredients. Toss with miso tahini dressing and serve.
