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Spiced Squash Salad

with Herby Beans & Tahini-Orange Dressing

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a plate of squash salad and a dish of tahini
Prep Time: 
60 minutes
Number of Servings: 
Serves 2
Recipe Source: 
Bangin’ Beans by Sarah Doig ($22.99, Page Street Publishing Co., 2024)

Ingredients

  • Spiced Squash

    • 2 cup butternut squash, cut into chunks
    • 1⁄4 tsp salt
    • 1 Tbsp olive oil
    • 1 tsp ground cinnamon
    • 1 tsp ground cumin

  • Herby Beans

    • 1 (14 oz) can cannellini beans, drained, rinsed, and patted dry
    • 1⁄4 tsp salt
    • 2 tsp olive oil
    • 1 tsp dried dill
    • Zest of 1⁄2 orange

  • Quinoa Blend

    • 1⁄2 cup quinoa
    • 1 1⁄2 cups low-sodium vegetable broth (stock)
    • 3⁄4 cup kale, shredded
    • 1⁄2 loosely packed cup fresh parsley, finely chopped
    • 1⁄2 cup pomegranate seeds
    • 2 tsp extra-virgin olive oil
    • 1 Tbsp fresh orange juice

  • Tahini-Orange Dressing

    • 2 Tbsp fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 3 Tbsp tahini

Directions

  1. To make squash: Preheat oven to 425°. Line baking tray with parchment paper.
  2. Arrange squash on tray. Season with salt and drizzle with oil. Sprinkle with cinnamon and cumin and toss to coat. Roast for 15 minutes.
  3. Meanwhile, prepare beans: Add beans to a small bowl and toss with salt, oil, dill, and zest. Add beans to tray with squash and roast 15 minutes, until squash is soft and beans are starting to crisp on edges.
  4. To make quinoa: In a medium saucepan, cover quinoa with broth and bring it to a simmer. Simmer for 10 minutes, or until most of liquid has been absorbed. Cover pan with a lid and remove from heat.
  5. To make dressing: Combine orange juice, lemon juice, and tahini in a small bowl.
  6. Add cooked quinoa to a large mixing bowl and fluff it with a fork. Add kale, parsley, pomegranate seeds, oil, and orange juice.
  7. Serve quinoa on plates and top with roasted squash and beans. Finish with a drizzle of dressing.
Nutrition Info: 
836 Calories, 33 g Protein, 0 mg Cholesterol, 113 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 24 g Fiber, 32 g Total fat (5 g sat), 672 mg Sodium, ★★★★★ Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Folate, Iron, Magnesium, Phosphorus, Zinc, ★★★★ Calcium, Potassium, ★★★ Vitamin B2 (riboflavin), ★★ Vitamin B3 (niacin)

Nothing beats affordable, healthy, easy and delicious. Vegan recipe developer Sarah Doig checks all those boxes with the humble, albeit mighty, bean.

Everyone's favorite legume makes cooking a breeze: beans are cheap, easy to prepare and great vessels for all kinds of flavors. Not to mention, they're a powerful plant-based protein source full of fiber, iron, potassium and other vital micronutrients.

Sarah puts the spotlight on this heart-healthy staple in 60 bean-iful recipes.

bookshop.org

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Contributor

Sarah Doig

Sarah Doig is a plant-based recipe developer and food photographer.

She's always loved cooking and since adopting a plant-based diet a couple of years ago, it’s become even more of a passion. She loves experimenting with different ingredients and testing out new recipes.

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