Winter squash (red kuri, Delicata or butternut)
Frisée (curly endive)
1/2 cup hulled hemp seeds
1/2 cup water
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
1 clove garlic (or 1 teaspoon garlic powder)
1/4-1/2 teaspoon fine sea salt (or to taste)
Roasting the Squash:
Remove the stem from the squash and slice squash in half. Scoop and remove the seeds. Slice each portion into half-moon shapes. Place on a baking sheet lined with parchment paper. Spray or drizzle lightly with oil, if desired. Roast at 375 F for approximately 40 minutes, turning the squash half-way through baking. The skin will begin to caramelize, and the flesh will be fork-tender when done. Remove from oven and cool until able to handle. Slice into bite-sized pieces to toss with the rest of the salad ingredients.
Making the Dressing:
Add all dressing ingredients to a small, high-speed blender. Blend on high until smooth. Taste and add additional salt or lemon juice to taste.
Assembling the Salad:
Combine greens, shredded carrot, tomato, pumpkin seeds and squash. Drizzle with hemp dressing.