Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
Spread cubed butternut
Butternut Squash (280 g)
out on large baking sheet. Drizzle with
Coconut Oil (15 mL)
, sprinkle with
Smoked Paprika (1 g)
,
Ground Cinnamon (1 g)
,
Sea Salt (2 g)
and
Ground Black Pepper (as needed)
- toss to coat.
Step 3
Bake 12-15 minutes, stirring half way through, or until cooked through and tender.
Step 4
While squash cooks, add the
Olive Oil (80 mL)
,
Water (80 mL)
,
Apple Cider Vinegar (30 mL)
,
Dijon Mustard (10 g)
,
Deglet Dates (2)
,
Ground Cinnamon (1 g)
,
McCormick® Garlic Powder (as needed)
and
Sea Salt (2 g)
to a high power blender and puree until smooth with no traces of the dates - approximate 20-30 seconds.
Step 5
Once butternut squash has roasted and cooled, assemble salad by dividing
Fresh Baby Spinach (120 g)
between two large bowls. Top with
Apple (1)
,
Carrot (1)
,
Avocado (1/2)
,
Unsalted Cashews (30 g)
and
Dried Cranberries (30 g)
.
Step 6
Drizzle with date vinaigrette and enjoy!
