This seasonal salad is both savory and sweet, and bursting with autumnal color. It will make a beautiful presentation on your holiday table.
Recipe developed by the Naked Food Chefs
Preheat oven to 375°F.
In a food processor, blend the dates, shoyu (or tamari or liquid aminos), turmeric, and 1/4 cup filtered water for about 10 seconds or until liquid. Transfer the date liquid to a mixing bowl. Add the raw squash cubes and stir well.
Spread the date-coated squash onto a baking tray lined with a silicone sheet. The silicone sheet will prevent the food from sticking to any surface without the need to use oil. Sprinkle with the salt-free seasoning and bake for about 35 minutes or until the squash is tender.
Wash the lettuce and remove each leaf carefully. Place a few leaves onto four individual serving dishes, allowing the leaves to go beyond the edges of the plates. Sprinkle with a few drops of orange juice (removing any seeds that may fall down on each plate).
Divide the baked squash among the four dishes, on top of the lettuce leaves, and then add equal amounts of fresh berries and grapes to each dish. Add a sprinkle of ground pepper (optional) and a few whole or chopped mint leaves for garnish.