Meatless Monday: Roasted squash and cashew salad

Roast the squash ahead of time to whip up a 5-minute delicious and healthy salad topped with a yogurt lime dressing.

  • close
    This recipe is inexpensive, fast, and most importantly, delicious. Toss mixed greens with roasted squash and cashews, scallions, a red chili, and cilantro.
    Beyond The Peel
    View Caption
  • About video ads
    View Caption

I have been accused of cooking with expensive ingredients. And that’s not completely wrong. Sometimes I do. I love food and some of the foods I love aren’t cheap.

That being said, it is good to have some balance, and this recipe provides an affordable, healthy option. I bought a 2-lb. squash from a local farm for $2. From that one squash I was able to make this recipe and the cumin spiced squash with white beans (with a few other ingredients of course).

Not only was this inexpensive to make, it was delicious and fast. Sure roasting squash takes time, but that part can be done the night before while you’re reading or doing whatever else you like or have to do. Once that part is done, this comes together in 5 minutes flat! Beat that, Mickey D’s!

Roasted squash and cashew salad
Serves 2

4 cups mixed greens (we used young kale, mustard greens, small beet greens, and red lettuce)
2 cups squash, roasted and cubed [editor's note: try acorn or butternut squash]
2 scallions or green onions, cut on a diagonal
1 red chili, thinly sliced
1 handful cilantro
1/4 cup roasted cashews

Place 2 cups of mixed greens in two bowls. Top each with 1 cup of roasted squash, half the scallions, half the chiles, cilantro, and cashews. Drizzle with the yogurt lime dressing. Voila, done and delicious!

Yogurt lime dressing
1/3 cup plain full fat yogurt (use coconut cream as a vegan substitution)
1 tablespoon honey, raw is best (Vegans can substitute 2 tablespoons agave syrup)
1 tablespoon fresh lime juice
1 teaspoon ginger, grated
1 teaspoon lime zest
salt and pepper

Place the yogurt, honey, lime juice, ginger, lime zest in a bowl. Whisk until smooth. Season with salt and pepper.

To roast the squash, preheat the oven to 375 degrees F. Peel the squash using a sharp knife or peeler. Cut the squash in half, scoop out the seeds and cube into 1-inch squares. Toss the squash with 1 tablespoon of olive oil and spread onto a baking sheet. Season with salt and pepper and bake until tender. Approximately 45 minutes.

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.