Vegan Butternut Squash and Cashew Salad

Spread cubed butternut Butternut Squash (2 cups) out on large baking sheet. Drizzle with Coconut Oil (1 Tbsp) , sprinkle with Smoked Paprika (1/2 tsp) , Simply Organic Cinnamon, Ground (1/2 tsp) , Sea Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) - toss to coat.

While squash cooks, add the Olive Oil (1/3 cup) , Water (1/3 cup) , Apple Cider Vinegar (2 Tbsp) , Dijon Mustard (2 tsp) , Deglet Dates (2) , Simply Organic Cinnamon, Ground (1/2 tsp) , Simply Organic Garlic Powder (1/4 tsp) and Sea Salt (1/4 tsp) to a high power blender and puree until smooth with no traces of the dates - approximate 20-30 seconds.

Once butternut squash has roasted and cooled, assemble salad by dividing Fresh Baby Spinach (4 cups) between two large bowls. Top with Apple (1) , Carrot (1) , Avocado (1/2) , Unsalted Cashews (4 Tbsp) and Dried Cranberries (4 Tbsp) .