1 lb butternut squash, peeled, de-seeded and diced
3 Tablespoons avocado oil
1/8 cup 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 or pomegranate arils
2 tablespoons pumpkin, walnuts or sunflower seeds – toasted
Optional add ins:
1 Avocado, peeled, de-stoned and diced or 1/2 cup goats cheese, or 1/2 cup pomegranate arils instead of cranberries


Grease a baking tray, heat oven to 400 F. Place butternut on baking tray, sprinkle with salt and add broth.
Bake for 30 minutes until cooked thorough and starting to brown. Turn once after 15 minutes.
Allow butternut to cool.
Layer the kale, arugula, spinach and mint leaves. Next add the cooled butternut squash, the red onion, cranberries, nuts or seeds.


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 teaspoon maple syrup
1 Tablespoon raw apple cider vinegar or fresh lemon juice
1 clove garlic, crushed – optional


Shake all the ingredients together in a jar or blend in blender until smooth and creamy. (I prefer it this way).Pour the dressing over the salad and serve. Add the dressing little by little or as much as you like.

Quick Fall Butternut Salad