Preheat oven to 400 degrees F (205 degrees C).
Spread cubed butternut Butternut Squash (2 cup) out on large baking sheet. Drizzle with Coconut Oil (1 tablespoon), sprinkle with Smoked Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Sea Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) - 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 tablespoon), Dijon Mustard (2 teaspoon), Deglet Dates (2), Ground Cinnamon (1/2 teaspoon), Garlic Powder (1/4 teaspoon) and Sea Salt (1/4 teaspoon) 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 cup) between two large bowls. Top with Apple (1), Carrot (1), Avocado (1/2), Unsalted Cashews (1/4 cup) and Dried Cranberries (1/4 cup).
Drizzle with date vinaigrette and enjoy!