Butternut squash is a favorite salad of the fall season – it’s creamy, buttery, perfect for roasting and grilling, and it never fails to be fulfilling and satisfying at any time of the day!
This cannabis butternut squash salad will be sure to crank up your taste buds with bright and citrusy dressing and make you want to snuggle up with all these fall flavors, such as dried cranberries, squash, and nuts.
Serves: 2 – 4
Ingredients:
Butternut Squash Salad:
• 1 small butternut squash (peeled, cubed and roasted with salt, pepper and extra virgin olive oil for seasoning)
• 4 cups of baby spinach or arugula
• 2 cups of chopped kale (or baby kale)
• ½ cup dried cranberries (you can also use dried cherries or pomegranate)
• ¼ cup crushed walnuts
• ¼ cup feta cheese crumbles
• salt and black pepper to taste
Citrus Cannabis Dressing:
• ¼ cup organic apple cider vinegar
• ¼ cup cannabis-infused extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon organic honey
• 1 tablespoon grainy or spicy brown mustard (yellow mustard is not recommended)
• the juice and zest of one medium orange
• ½ teaspoon salt
• ¼ teaspoon fresh rosemary
• ⅛ teaspoon black pepper
Directions:
Begin by preheating your oven to 400 degrees Fahrenheit.
Thoroughly wash the baby spinach and add it to a large salad bowl.
Wash the butternut squash, peel the skin, slice it in half length-wise, and core the inside.
Chop the squash until you’re left with nothing but tiny cubes.
Lightly spray a baking tray with some nonstick cooking spray, and then lay the butternut squash cubes out across the surface of the tray.
Sprinkle all of the cubes with salt and pepper and drizzle them with some cannabis-infused extra virgin olive oil.
Place the seasoned butternut squash cubes into the preheated oven and bake them for 30-45 minutes, stirring often to prevent any charring.
When ready, the squash cubes will be golden-brown in color and tender but not mushy.
Remove the butternut squash from the oven and allow them to cool.
Add the feta cheese, dried cranberries, walnuts, and a dash of salt and pepper to the large salad bowl containing the baby spinach.
Once the squash cubes have cooled down, add them to the salad, and give all of the ingredients a toss.
Set the bowl to the side until you’re ready to dress it prior to serving.
To create the cannabis citrus dressing, begin by pouring in ¼ cup of apple cider vinegar into a small bowl.
Juice and zest 1 medium orange, and add both of these by-products to your apple cider vinegar.
Add white wine vinegar, honey, mustard, salt, and pepper to your small bowl, and stir all the ingredients.
Drizzle in the cannabis-infused olive oil, whisking while you drizzle in order to create an emulsion.
You can also add all of these ingredients into a blender or food processor and blend on low until an emulsion is created.
When ready to serve, drizzle your cannabis citrus dressing over your salad and give everything a good toss.
Serve the salad in individual bowls, or as a side to a home-cooked dinner.