Quick Fall Butternut Salad

SALAD INGREDIENTS:

• 1 lb butternut squash, peeled, de-seeded and diced

• 2 Tablespoons avocado oil

• 1/8 cup vegetable broth

• 2 cups kale, de-stalked and roughly chopped (massaged for 3 minutes with a little of the salad dressing)

• 1 cup arugula

• 1 cup baby spinach

• 1 small red onion, peeled and finely diced

• 1/8 cup unsulphured cranberries

• 4 mint leaves, torn

• 2 tablespoons pumpkin, walnuts or sunflower seeds, toasted

• 1 Avocado, peeled, de-stoned and diced, optional

• 1/2 cup goats cheese, optional

• 1/2 cup pomegranate arils instead of cranberries, optional

  Method

SALAD METHOD:

1. Grease a baking tray and heat oven to 400 F

2. Place butternut on baking tray, sprinkle with salt and add broth

3. Bake for 15 minutes and turn

4. Bake for 15 more minutes until cooked thorough and starting to brown

5. Allow butternut  to cool

6. Layer the kale, arugula, spinach and mint leaves

7. Add the cooled butternut squash, the red onion, cranberries, nuts or seeds

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DRESSING INGREDIENTS:

• 1/3 cup cold-pressed olive oil

• Zest and juice of 1 orange

• 2 tsp fresh ginger – finely grated

• 1/4 teaspoon Himalayan pink salt

• 1/8 teaspoon  freshly crushed black pepper

• 1/2 teaspoon Dijon mustard

• 1 - 2 teaspoons maple syrup 

• 1 Tablespoon raw apple cider vinegar or fresh lemon juice

• 1 clove garlic, crushed, optional 

DRESSING METHOD:

1. Shake all the ingredients together in a jar or blend in blender until smooth and creamy

2. Pour the dressing over the salad and serve