There is something about a warm component in a salad that makes it feel really satisfying and like a full meal to me. I made this salad recently for the vision board party I hosted and my girlfriends loved it so much that I had to make another batch. Since it got such rave reviews I figured I would share it with you.
Fresh Cleaned Baby Spinach- (large salad bowl full)
Butternut Squash Cubed- (1 cookie sheets worth)
Avocado Oil- 3 tablespoons
Salt a pinch
Pepper to taste
Pumpkin Seeds (handful)
Crumbled Goat Cheese (1/4 c up)
2 White Onions
1 tablespoon butter
Preheat the oven to 400 degrees.
Cube the butternut squash and distribute onto a cookie sheet that has been covered in aluminum foil. Sprinkle salt, pepper, and 2 tablespoons avocado oil over the top and use your hands to evenly distribute onto the butternut squash. Place baking sheet in oven and cook for about 20 minutes or until squash is tender but still a tiny bit firm, tossing once or twice.
Peel 2 onions and slice very thin. In a frying pan add 1 tablespoon butter and 1 tablespoon avocado oil. Once the pan gets hot add the onions and cook on low heat stirring frequently for 15-20 minutes or until onions start to carmelize.
While onions and squash are cooking make the salad dressing.
Salad dressing ingredients:
1/2 cup champagne vinegar
3 sprigs fresh thyme
Pinch of salt
Fresh black pepper
1/4 cup olive oil
Juice of 1/2 lemon
2 tablespoons honey (or 1 packet stevia)
Put all ingredients into a food processor except the olive oil and mix. Slowly add the oil oil until slightly thick.
Assemble the salad:
Place the spinach in a large bowl, and dress with a few tablespoons of salad dressing. Lightly massage the spinach with your hands so that all leaves are coated. Add a few handfuls of butternut squash, pumpkin seeds and goat cheese. Toss lightly with your hands or serving utensils.
Plate and enjoy!