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VEGAN RECIPE: Beet & Butternut Squash Salad with Pantry EVOO dressing

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Vegan Beet & Butternut Squash Salad

Recipe and photos by Guest Blogger Analiese Trimber from The Bacon Princess Blog.


We are in love with the use of the Pantry olive oil in a simple salad dressing, made with stone-ground mustard, lemon juice, salt, and pepper. In this salad, roasted beets and butternut squash are combined with crunchy toasted hazelnuts and creamy vegan ricotta cheese served on top of a nice bed of spring mix.

Short on time or eating on the go? The roasted veggies and dressing can be meal prepped the day before, and combined when you are ready to eat if needed. Many grocery stores also have cooked and peeled beets and prepped or cooked butternut squash near the produce section. There’s no shame in this!

The cannabis-infused Pantry EVOO salad dressing makes about a cup, which means a 2 tablespoon serving would have around 3mg THC and /3mg CBD if using Pantry’s 16 oz low-dose bottle. Happy salad making!




Serving size: 2 tablespoons dressing
per serving: 3mg THC + 3mg CBD


Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes


Cooking Tools:

Aluminum foil
Baking sheet
Vegetable peeler
Large bowl
Knife
Cutting board


Ingredients:

For the salad:

Beets
Butternut squash
Avocado oil (spray or oil)
Salt
Pepper
Red pepper flakes
Toasted hazelnuts
Spring mix
Vegan ricotta cheese


For the dressing (makes ~1 cup dressing)

½ cup Pantry Cannabis-Infused Extra Virgin Olive Oil
3-4 tablespoons lemon juice
2 tablespoons stone ground mustard
¼ teaspoon kosher salt
¼ teaspoon ground pepper


Recipe Instructions:


Step 1

Preheat oven to 425℉. Wash and dry beets. Prep them by cutting off each end, leaving some of the stalk on top. Poke a few holes into beets with a fork and wrap in aluminum foil. Place on a baking sheet and roast for 40-50 minutes or until soft when pierced with a fork. Alternatively, you can buy pre-made beets from the store.


Step 2

Prep butternut squash by cutting in half and removing the peel. Remove seeds from the base of squash and then cut into rings.


Step 3

Transfer butternut squash rings to a baking sheet. Spray or rub avocado oil into both sides of squash rings. Season both sides with salt, pepper, and red pepper flakes. Roast in the oven 20-25 minutes, flipping halfway. Cut into the desired shape when done.


Step 4

If roasting your own beets, remove the peel and cut into thin slices.


Step 5

Make the medicated salad dressing by adding Pantry olive oil, ground mustard, lemon juice, salt, and pepper to a jar. Put the lid on and shake until mixed together.


Step 6

In a large bowl, add spring mix, roasted butternut squash, roasted beets, toasted hazelnuts, vegan ricotta cheese, salad dressing, and toss with tongs to mix everything together. Enjoy!


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