Smoky Squash Salad
This salad from Chef Sarah Russo of Chicago-based Salad Club packs a flavor and texture punch, and it's a delicious way to explore an alternative, plant-based protein. Look for blocks of tempeh in the produce or health food section of the supermarket, near the tofu.
Source: Midwest Living
Credit: Carson Downing
In a medium bowl, whisk together 1/4 cup tahini, 1/4 cup water, 2 tablespoons pure maple syrup, 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic and 1/2 teaspoon kosher salt. Drizzle in 2 tablespoons extra-virgin olive oil, whisking continuously. Refrigerate until needed.
548 calories; fat 34g; saturated fat 5g; carbohydrates 45g; mono fat 18g; poly fat 9g; insoluble fiber 7g; sugars 18g; protein 25g; vitamin a 678.8IU; vitamin c 80.1mg; thiamin 0.4mg; riboflavin 0.7mg; niacin equivalents 4.6mg; vitamin b6 0.4mg; folate 91.6mcg; sodium 1890mg; potassium 1182mg; calcium 207mg; iron 7.8mg.