If you looking to add mouth-bursting flavor and ton of nutrients of mustard or basil to a salad with less than a handful of greens, then be sure to buy some microgreens from us!
Microgreens supply higher amount of vitamins and carotenoids than their fully grown counterparts. Packed with punch of taste and nutrition, microgreens are here to stay my friends!
You can also substitute the squash for sweet potatoes, and add nuts to the salad for some crunch.
Sesame Garlic Dressing
1 Tbsp tahini paste (sesame paste)
2 Tbsp olive oil
2 cloves of garlic
2 Tbsp oregano (use 1-2 sprigs of leaves or 1/2 Tbsp dried)
2 Tbsp cilantro (leaves only)
3 Tbsp apple cider vinegar
salt & pepper (to taste)
Roasted Squash Salad
1 lbs squash (diced into bite sized pieces)
1 Tbsp olive oil
1 tsp smoked red pepper (or smoked paprika)
50g mustard microgreens (alt. kale microgreens)
45 g quinoa
160 ml water
1/4 tsp salt
1. Preheat oven to 220 C. Slice squash to bite sized pieces. Theres no need to peel the skin, as squash's skin get very soft from roasting. Place on a baking sheet and drizzle the olive oil. Toss well, and spread out the squash in a single layer. Season with salt and the paprika. Roast squash, tossing halfway through, until golden and tender, for about 25 minutes.
2. To make the dressing, combine all the ingredients in a food processor jar. Pulse to make a dressing. You can also puree it very fine, if you wish.
3. Transfer dressing to a jar or bowl and set aside.
4. To cook quinoa, rinse first and then add to a medium saucepan with salt and water. Bring it to a boil, then reduce heat, cover, and simmer until the liquid has been absorbed and quinoa is tender and sprouted - about 15 minutes. Transfer to bowl and fluff with a fork. Set aside.
5. Step 2-4 can be finished while squash is roasting. Once squash is tender, transfer to salad bowl. Add quinoa, half of dressing, and toss to combine gently. Mix in microgreens just before serving. Drizzle rest of dressing on top. Serve immediately or at room temperature!