Cinnamon Roasted Butternut Squash Salad with Honey Coconut Apples over Fresh Spinach!

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
-Cinnamon
-Nutmeg
-Spinach
-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

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Comments

  • Lisa Fieds

    Looks delicious.
    I might have missed it but how many folks does this serve?
    Thanks so much!
    Lisa

    Reply to Lisa Fieds
  • Kathleen

    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:)

    Reply to Kathleen

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