Vegan Butternut Squash and Cashew Salad

Preheat oven to 400 degrees F (205 degrees C).

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

Bake 12-15 minutes, stirring half way through, or until cooked through and tender.

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), Ground Cinnamon (as needed), Garlic Powder (as needed) and Sea Salt (as needed) 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).

Drizzle with date vinaigrette and enjoy!