![\"SquashSalad\"](\"https:\/\/sweetvegan.net\/wp-content\/uploads\/2015\/01\/SquashSalad.jpg\")
<\/p>\n<\/p>\n
Ingredients:<\/p>\n
2 cups raw squash, peeled, seeded and cubed Method:<\/strong><\/p>\n xPre-heat oven to 400\u00b0 F<\/p>\n Toss potatoes, sweet potatoes, and squash in 1\/2 Tablespoon of oil, and spread out on a cookie sheet. Ingredients: 2 cups raw squash, peeled, seeded and cubed 1 Medium Sweet Potato – peeled and cubed 1 Medium-large russet Potato – washed and cubed 1 Bell Pepper 1 Cup Cooked Quinoa 2 green onions 1-2 Cups Arugula (depending on how much greens you want in your salad) 1\/2 Cup chopped Parsley Juice of half a lime 1 Tsp Ground Cumin Salt & Pepper To Taste Herbal Seasoning (I use Spike and I LOVE it) 1 1\/2 Tablespoons Olive Oil 1 tsp Sesame oil 1 tsp Toasted Sesame Seeds for garnish (optional) Method: xPre-heat oven to 400\u00b0 F Toss potatoes, sweet potatoes, and squash in 1\/2 Tablespoon of oil, and spread out on a cookie sheet. Sprinkle with salt, pepper, and seasoning. Bake for aproximately 20-25 minutes, or until tender but crispy on the outside. Remove from oven and allow to cool completely. Combine with remaining ingredients. Garnish with Sesame seeds. Serve and enjoy!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[383,1],"tags":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2069"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=2069"}],"version-history":[{"count":2,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2069\/revisions"}],"predecessor-version":[{"id":2073,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/2069\/revisions\/2073"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=2069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=2069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=2069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 Medium Sweet Potato – peeled and cubed
\n1 Medium-large russet Potato – washed and cubed
\n1 Bell Pepper
\n1 Cup Cooked Quinoa
\n2 green onions
\n1-2 Cups Arugula (depending on how much greens you want in your salad)
\n1\/2 Cup chopped Parsley
\nJuice of half a lime
\n1 Tsp Ground Cumin
\nSalt & Pepper To Taste
\nHerbal Seasoning (I use Spike<\/a> and I LOVE it)
\n1 1\/2 Tablespoons Olive Oil
\n1 tsp Sesame oil
\n1 tsp Toasted Sesame Seeds for garnish (optional)<\/p>\n
\nSprinkle with salt, pepper, and seasoning.
\nBake for aproximately 20-25 minutes, or until tender but crispy on the outside.
\nRemove from oven and allow to cool completely.
\nCombine with remaining ingredients.
\nGarnish with Sesame seeds.
\nServe and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"