Ingredients

• 3 cups raw butternut squash, peeled and diced in 1cm cubes Salad
• ¼ cup coconut oil, melted Salad
• 1 tsp cayenne pepper Salad
• 2 tsp cinnamon Salad
• 1 small yellow onion, thinly sliced Salad
• 1/2 cup green lentils, rinsed Salad
• 1 cup walnuts Salad
• 10 dates, chopped Salad
• 1 cup dried cranberries Salad
• 2 fall apples, diced Salad
• 8 oz baby spinach, washed Salad
• 2 Tbsp balsamic vinegar Maple Balsamic Dressing
• 2 Tbsp maple syrup Maple Balsamic Dressing
• 2 Tbsp olive oil Maple Balsamic Dressing
• 1 Tbsp Dijon mustard Maple Balsamic Dressing
• Salt and pepper to taste Maple Balsamic Dressing

Instructions

1. Preheat oven to 400°F.
2. Toss butternut squash in 2 Tbsp coconut oil, cayenne pepper and cinnamon and bake for 30 minutes, flipping occasionally.
3. While the butternut squash is roasting, heat 2 Tbsp of coconut oil in a large frying pan on medium heat. Add the onions and cook for 20 minutes, stirring occasionally until browned.
4. Meanwhile, place the rinsed lentils in 1.5 cups of water and bring to a boil. Simmer for 15-20 minutes until al dente.
5. Whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard and salt and pepper.
6. Toss them with the walnuts, dates, dried cranberries, apples and dressing and serve over spinach.
7. You can serve Sweet Autumn Salad warm or chilled.