Maple glazed Delicata squash, cashews, baby spinach salad with creamy wasabi dressing. vegan glutenfree

Instructions

1. 1

   In a pan, add a teaspoon of oil and heat at low-medium. Arrange the delicata squash to fit in the pan. Sprinkle salt and pinch of pepper.

2. 2

   Cover and cook for 12-15 minutes. flip them around and cook for another 5 minutes.

3. 3

   Add 2 teaspoons of maple syrup and low sodium soy sauce or tamari or to taste Mix well to coat and let cook for another minute.

4. 4

   You can also roast the squash. Toss it in salt pepper, oil, maple and soy to coat, and roast on parchment for 30-40 minutes until tender and browned on the edges.

5. 5

   Meanwhile ready your salad with spinach or other baby greens.

6. 6

   For the dressing, blend the soaked cashews or almonds with wasabi to taste, salt, pepper and vinegar.

7. 7

   Pour the dressing on the salad. Drop some sizzling squash on top and a good helping of cashews, walnuts or other nuts of choice, raw or roasted.