Roast Squash and Apple Salad

Sometimes I see a recipe with ingredients that I wouldn't necessarily pair together and it intrigues me. This salad is an example. Glad I took the risk as it was delicious.

– INGREDIENTS –

1 pkg cubed butternut squash                                                                                                          2 tablespoons olive oil Sea salt and freshly ground pepper, to taste 2 cups chopped romaine 2 cups chopped spinach 1 cup chopped cabbage 1 small apple, cored and diced 1 small cucumber, diced 3 tablespoons raw walnuts, chopped 2 teaspoons finely chopped fresh cilantro 1 large scallion, thinly sliced Juice of 1 large orange 2 tablespoons tahini 1 teaspoon freshly grated orange zest Step 1:Preheat oven to 400°F. Step 2:Toss the squash with the olive oil, sea salt and pepper. Roast for 30 to 35 minutes or until the squash is fork tender. Step 3:Remove the squash from the oven and set aside for 5 minutes.  Add the romaine, spinach, cabbage, apple, cucumber, walnuts, cilantro and scallion. Step 4:In a small bowl, whisk the orange juice and tahini until it creates a creamy dressing consistency. Drizzle this dressing over the squash and greens mixture. Add sea salt and pepper and orange zest and serve warm.