Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
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)
,
Ground Cinnamon (1/2 tsp)
,
Sea Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
- 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 (1/3 cup)
,
Water (1/3 cup)
,
Apple Cider Vinegar (2 Tbsp)
,
Dijon Mustard (1/2 Tbsp)
,
Deglet Dates (2)
,
Ground Cinnamon (1/2 tsp)
,
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.
Step 5
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 (1/4 cup)
and
Dried Cranberries (1/4 cup)
.
Step 6
Drizzle with date vinaigrette and enjoy!
Rate & Review
{{id}}