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Hearty Autumn Maple Salad

SaladsDairy Freegluten-freeKid FriendlyVeganVegetarian

Ingredients

Salad

  • 3 cups raw butternut squash peeled and diced in 1cm cubes
  • ¼ cup coconut oil melted
  • 1 tsp cayenne pepper
  • 2 tsp cinnamon
  • 1 small yellow onion thinly sliced
  • 1/2 cup green lentils rinsed
  • 1 cup walnuts
  • 10 dates chopped
  • 1 cup dried cranberries
  • 2 fall apples diced
  • 8 oz baby spinach washed

Maple Balsamic Dressing

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F.
  • Toss butternut squash in 2 Tbsp coconut oil, cayenne pepper and cinnamon and bake for 30 minutes, flipping occasionally.
  • 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.
  • Meanwhile, place the rinsed lentils in 1.5 cups of water and bring to a boil. Simmer for 15-20 minutes until al dente.
  • Whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard and salt and pepper.
  • Toss them with the walnuts, dates, dried cranberries, apples and dressing and serve over spinach.
  • You can serve Sweet Autumn Salad warm or chilled.
Find this recipe and more at https://www.joyoushealth.com/26574-blog-guest-post-hearty-autumn-maple-salad/