Salad - Hemp Salad Dressing

By BlueSchmoo

Ingredients

• For the dressing:
• 1/2 cup hulled hemp seeds
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 clove garlic, peeled
• 1/4-1/2 teaspoon fine grain sea salt, to taste
• for the salad:
• lettuce
• tomato
• shredded carrot
• roasted delicata squash
• petita/pumpkin seeds, for garnish
• hulled hemp seeds, for garnish

Details

Adapted from ohsheglows.com

Preparation

Step 1

For the dressing: Add all dressing ingredients into a high-speed blender and blend on high until smooth. Adjust salt to taste. The dressing will appear thin at first, but it thickens up after being chilled in the fridge.

For roasting the squash: Preheat oven to 375F and line a baking sheet with parchment paper. There is no need to peel the skin off the squash, as it's thin and edible. Slice the stem off the squash and then slice in half, lengthwise. Scoop out the seeds and discard (or clean and roast for the salad). Slice each half into small, 1/2-inch half-moons. Lay flat on baking sheet and drizzle with oil (I love using coconut oil), salt, and pepper. Toss to coat both sides. Roast for around 25-35 minutes, flipping squash half way through baking. Squash should be fork tender and lightly golden when ready.

To assemble the salad: Add a generous amount of lettuce into a large bowl or platter. Top with squash, shredded carrot, tomato, pepita seeds, hulled hemp seeds, and the dressing.
Dressing will keep in an air-tight container in the fridge for at least a week, probably longer.