Autumn Salad Recipe



  • 1 large butternut squash, peeled, seeded, and cut into 1½ inch cubes
  • 1 tbsp. Stir Fry Tea Oil
  • 1 tsp. Five Spice
  • 1 cup canned garbanzo beans
  • 1 bag arugula
  • ½ apple, thinly sliced
  • ¼ cup pumpkin seeds (toasted in skillet for 3 minutes)
  • ¼ of a medium red onion, finely chopped
  • ¼ cup dried cranberries
  • ¼ cup crumbled goat cheese (optional)
  • 1 tbsp. chopped fresh parsley
  • salt and freshly ground pepper to taste


  • 1 clove garlic, finely minced
  • ¼ cup lemon juice
  • 3 tbsp. well-stirred tahini
  • 2 tbsp. Apple Cider Vinegar
  • 2 tbsp. olive oil

How to Make


  • Preheat oven to 400°F
  • Toss prepared butternut squash in Stir Fry Tea Oil and Stir Fry Tea Spice
  • Place on baking sheet and spread out in a single layer
  • Roast for 30 minutes, tossing occasionally, until just tender and golden brown


  • Whisk together the garlic, lemon juice, tahini, Hibiscus Vinegar, and olive oil
  • Season with salt and freshly ground pepper to taste


  • Combine the squash, garbanzo beans, onion, apples, parsley and arugula in a mixing bowl
  • Add the dressing to taste, and toss carefully
  • Sprinkle toasted pumpkin seeds, chopped parsley, cranberries and goat cheese (if using) over the top of salad
  • Serve immediately