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.)

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

Ingredients

  • 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

Instructions

  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.