This tastes amazing. Let me start by saying that. This is a great option for a side dish now that it’s getting colder. It’s not quite a salad, not quite a veggie dish, but I’m still gonna call it a salad.
1.5lb butternut squash, peeled and cubed
1 medium red onion, diced
1 bag of spinach
2 Tbsp olive oil plus 1/4 c set aside
1 tsp coconut oil
1 Tbsp coconut sugar
1/2 c walnuts
1/4 c water
1/2 c red wine vinegar
1 small shallot, minced
1 clove garlic, minced
1 tsp dijon mustard
1 tsp honey
Salt and pepper to taste
Ready? There are lots of moving parts, so read through before you begin. Ok? Let’s begin.
Preheat oven to 400 degrees F.
Prep your butternut squash and red onion.
In a skillet, warm your 1 tsp of coconut oil (on low).
Add walnuts and toast.
Add coconut sugar and water. Allow to reduce. Stir occasionally and remove from heat once walnuts are “candied.” DONT BURN! 🙂
This salad would be great with a little goat cheese. Speaking from experience here. Either way, Enjoy!