Acorn Squash Caesar Salad

By Crissie Mergogey



  • 2 Tbsp tahini
  • 1 Tbsp hummus
  • 1-2 Tbsp water, depending on desired consistency
  • 1Tbsp ground flaxseed
  • 1 Tsp Dijon mustard
  • 1 Tsp lemon juice
  • ½ Tsp apple cider vinegar


  • 2 cups chopped spinach
  • 2 cups chopped dinosaur or Tuscan kale
  • ½ acorn squash, peeled and chopped into 1-inch pieces
  • 1 Tbsp olive oil
  • ¼ Tsp onion powder
  • ¼ Tsp garlic powder
  • ¼ Tsp turmeric
  • Salt and pepper to taste
  • 1 avocado, chopped
  • 1 Tbsp hemp seeds


  1. Make the dressing by whisking all ingredients in a small bowl until well combined.
  2. In a medium bowl, mix ½ the dressing with the spinach and kale.  Mix until the greens are well coated.  Set aside in the fridge for the greens to soften.
  3. Steam the chopped squash for 5 minutes.  Transfer squash to a pan with the olive oil and add the onion powder, garlic powder, and turmeric.  Cook for 5-10 minutes, stirring frequently until the squash is tender.
  4. Add the squash to the greens and top with avocado, hemp seeds, and the remaining dressing.

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