I can’t express how delicious this salad was. I am at a loss for words. I made this yesterday for lunch to go with my bowl of soup. I’m excited about the leftover for today. I almost had it for breakfast…but was like…better not (pitch perfect)
This salad is loaded in fiber and potassium! If you served this for dinner with a side of fish or chicken, you’d be on the right track! You could impress your friends if you whipped this up for a dinner night. It’s close to restaurant style, but healthier!
All you need:
-1 Large butternut squash
-Raw Organic Unsweetened Coconut
-1 Gala Apple
-Raw Organic Honey
-1 Tsp Chia Seeds
-Dice up butternut squash.
-Preheat oven to 365 degrees.
-Spread butternut squash out on baking sheet.
-Sprinkle with nutmeg and cinnamon
-Bake for 20 minutes.
-Take butternut squash out and flip.
-Sprinkle more cinnamon and nutmeg on top.
-Bake for an additional 15-20 minutes.
-Let butternut squash chill in the refrigerator for 1-2 hours.
-Slice a small gala apple into thin slices.
-Dip apple slices into honey
-Coat the honey edges in raw unsweetened organic coconut.
-Fill a bowl with spinach.
-Top with one cup of butternut squash
-Add apples and a sprinkle of Chia seeds
-Drizzle one tbsp of honey over the top of the salad. If you don’t like honey, a raspberry vinaigrette or honey mustard would be a great salad dressing choice!
Nutrition: 182 Calories, 2 g Fat, 815 g Potassium, 29 g Carbs, 9 g Fiber, 15 g Sugar, 5 g Protein
This looks delicious. I had a very similar appetizer at a pre holiday patting/wine tasting The butternut squash cooked like above on a scure rolled in honey and pecans….I’m trying it:)
Lisa Fieds says
I might have missed it but how many folks does this serve?
Thanks so much!