Ingredients
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For the dressing
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1 clove Garlic
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1 tablespoon chopped Shallots
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2 tablespoons Apple Cider Vinegar
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1 tablespoon Dijon Mustard
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½ cup unsweetened Apple Juice
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2 tablespoons raw Almond Butter
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1 Medjool Dates
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½ cup Parsley
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6 Sage
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For the butternut Squash
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12 ounces Butternut Squash
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1 tablespoon date Sugar
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Pinch of ground Cinnamon
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Pinch of ground Cloves
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Pinch of ground Allspice
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Pinch of Cayenne Pepper
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½ cup unsweetened Apple Juice
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For the Salad
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4 tablespoons raw Pumpkin Seeds
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2 Apples
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2 tablespoons chopped, dried Apples
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2 tablespoons Red Onion
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3 cups Spinach
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3 cups Kale
Directions
Steps
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1
Done
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Combine dressing ingredients in a high-powered blender. Blend at high speed until combined. |
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2
Done
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Preheat the oven to 350°F. |
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3
Done
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To roast the butternut squash, mix the squash with the date sugar, cinnamon, cloves, allspice, cayenne, and apple juice. Place the mixture in a baking pan, cover with foil, and roast until caramelized but still firm when a fork is inserted, about 15 minutes, stirring halfway through cooking time. |
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4
Done
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While the squash is roasting, combine pumpkin seeds, apples, dried apples, onions, spinach, and kale in a bowl. |
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5
Done
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Remove squash from the oven and combine with dressing. Pour over the salad, mix to combine, and serve immediately. |
