Cucumber Salad with Creamy Squash Dressing

Easy, delicious, and nutritious, with a unique creamy and tangy salad dressing! If you don’t like sauerkraut, try using olives, pepperoncini, capers, pimentos, or sliced red onion instead (adjust amounts accordingly.) 

Course: Salad
Servings: 4
Author: Mae Tipple
  • Leaves from one heart of Romaine lettuce chopped (about 8 cups)
  • 1 English cucumber sliced into ½ circles
  • 1 red bell pepper thinly sliced
  • ¾ cup sauerkraut
  • ¼ cup sunflower seeds
For the dressing:
  • ½ cup winter squash puree (pumpkin, butternut, acorn, etc.)
  • ¼ cup vegan mayo
  • 1 TBS apple cider vinegar
  • 2 tsp olive oil
  • Pinch of salt
  • Dash of black pepper
  1. Combine the lettuce, cucumber, bell pepper, sauerkraut, and sunflower seeds in a large bowl. Toss to combine.

  2. Add all of the dressing ingredients to a blender (an immersion blender works well.) Blend until smooth and creamy. You could also do this with a whisk. Toss all of the dressing into the big bowl of salad, or divide the salad into individual servings and top with dressing.