Serves 6 for main dish or 8 side
1 small kabocha squash/pumpkin , about 2-3, peeled and cut into 1 inch cubes
3 Maui onions ( about 1), sliced
1 bunch watercress
1 large bunch of Romaine, loose leaf or manoa lettuce or 2 medium
1 tsp olive oil or olive oil spray
½ c plant based cheese ( opt)
¼ cup pumpkin seeds, toasted (opt)
Spray or brush the squash/pumpkin and onions with the olive oil and roast in a 400’F oven until soft and lightly browned(about 45 min). You can sprinkle on a little sweetener for the last few minutes if it doesn’t taste sweet enough. Wash and chop the greens and plate out onto 6 large plates or 8 salad size. Divide the roasted vegetables
(1 cup for 6 serving and 3/4c for 8) on top of greens. Top with 1 Tbl or less of PB cheese and
1-2 tsp of pumpkin seeds. If you have a larger squash, cook it all and toss the rest with pasta, put into soup or just eat as a side dish with a little chutney.
Dressing: Use a mustard vinaigrette. An easy one to make is ½ c each olive oil and balsamic vinegar, 2 Tbl of Dijon mustard, 1-2 Tbl of sweetener (maple syrup, brown sugar, agave or stevia). Shake well.
Main dish salad with 2 Tbl dressing and no seeds or cheese