September 27


Sweet Potato + Squash Salad Recipe

We’re officially in autumn and I’m feeling this through the vast amount of sweet potato and squash I’ve started eating!

As the outside temperature started dropping, the oven and steamer started increasing and I’ve been diving into orange veg county. A couple of sweet potatoes go a very long way in a green salad or mixed grain one.

The great thing is that the autumn harvest is packed with root veggies ready for you to dive into them, whether you’re steaming, roasting or stewing. They’re generally warming in nature and also happy looking, uplifting your plate and mood. 

So was this Sweet Potato + Squash salad that went down a treat at a recent party. It ran out sooner than I could anticipate it. You’ll fall in love with it and will also be able to make in advance and keep for  up to 4 days in the fridge so you can take it away with you for lunch. 

Sweet Potato + Squash Salad 

Makes 2 portions 



1/4 squash, washed and sliced or cubed
1 red onions, cut alongside to preserve the rings intact
1 sweet potato, sliced or cubed
1/2 teaspoon fennel seeds 
1 teaspoon smoked paprika 
1/2 teaspoon caraway seeds 
1 teaspoons chives flakes 
1/4 teaspoon nutmeg
1 tablespoon coconut oil 
1/2 teaspoon salt 
220g whole brown rice/quinoa/millet/buckwheat, soaked overnight and cooked 
1 handful fresh thyme, stemmed 
1 small bunch fresh chives 
1/2 orange’s juice
1/2 lemon’s juice
1 tablespoon tahini 
1/2 teaspoon mustard
75g walnuts, soaked
1 tablespoon nutritional yeast
1/2 teaspoon salt 
100ml water



1. Preheat the oven on 180 C – fan /Gas Mark 4. You can also do this by steaming them if you don’t want to use the oven.
2. Line a tray with baking paper.
3. Cut the squash into 1cm thick slices, then into smaller cubes. (no need to peel, just scrub thoroughly). Do the same for the sweet potato. Slice the onion lengthwise to preserve the rings. 
4. Place the squash, sweet potato, and onion on the baking tray and add the spices, salt and coconut oil, mixing them in with your hands. 
5. Bake for 20 to 30 minutes. 
1. In the meantime, rinse and cook the rice. You can use quinoa, millet, buckwheat if you wish to have a change.
2. Add the rice to a pot and toast for a couple of minutes then slowly add boiling water. Use 2 cups of water for 1 cup of rice. 
3. After it’s cooked add to a salad bowl.
4. Chop the herbs and set aside.
1. Blend everything together and a little bit more water if it’s too thick. You want a runny consistency. 
2. Remove the veg from the oven once done, add on top of the rice together with the dressing. Give it a good stir and top up with thyme and chives. 
Enjoy with a side of green salad or by itself!
Lots of love,
Denisa xxo 

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