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 (1/2 tsp), Ground Cinnamon (1/2 tsp), Sea Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) - 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 (1/2 Tbsp), Deglet Dates (2), Ground Cinnamon (1/2 tsp), McCormick® 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 (1/4 cup) and Dried Cranberries (1/4 cup).

Drizzle with date vinaigrette and enjoy!