Wilted Spinach, Butternut Squash Salad

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. 

Ingredients:

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. 

  

  
Toss with 2 Tbsp olive oil and a heavy sprinkle of sea salt and pepper. 

Pour onto a cookie sheet and arrange into a single layer. 
  
Place in oven. Roast for 40 min (toss around halfway through).

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! 🙂

  
In your salad bowl, add red wine vinegar, shallot, garlic, dijon mustard, honey, and some sea salt and pepper. Slowly whisk in 1/4 c reserved olive oil. 

  
Add spinach, walnuts, and squash/onion mixture. Toss. 

  

Adjust seasoning if you wish. I served ours with some simple chicken. 
  

This salad would be great with a little goat cheese. Speaking from experience here. Either way, Enjoy!

Mixed Berry Chia Pudding

I got the opportunity to try some Wyman’s products this weekend. Wyman’s sells frozen fruit in convenient, resealable pouches with no unnecessary added sugar. 

I threw this recipe together and the result was a delicious, creamy tapioca-like pudding with no added dairy. You could easily sub maple syrup or stevia to make this vegan if you wanted. 
Enjoy! And check out Wyman’s the next time you go to the grocery store. 

Mixed Berry Chia Pudding

1/3 c. Chia seeds

1- 13.5 oz can coconut milk

1/4 c almond or cashew milk

1/2 tsp vanilla extract

2 Tbsp. honey

2/3 c. Wyman’s of Maine Fresh Frozen Mixed Berries

In a medium, resealable container, stir coconut and cashew milks into your chia seeds. Eliminating any clusters or lumps. 

Stir in remaining ingredients. 

Cover container and place in refrigerator for at least an hour (ideally overnight). 

Chia seeds will thicken the pudding the longer it is in the fridge. 

When ready to eat, serve in individual containers. 
  
Serves 2-4. 

Depending on how hungry you are 😉