Roasted Butternut Squash-Spinach Salad
While most people crave comfort foods at this time of year, in the middle of winter (well, as ‘wintery’ as it is of now) I am craving vegetables. all the time.
So I have been having many different types of salads and I was really craving something like this.
4 oz Baby Spinach (you can use any other ‘leaf’ or change the amount)
2 cups Butternut Squash
1/2 Medium/Large Onion
3 Garlic Heads
1/4 cups Roasted Sunflower Seeds
1 tbs Agave
6 tbs Balsamic Vinegar
1 tsp Dijon Mustard
1. Preheat the oven to 400 degrees and grease/spray a pan
2. Chop BUTTERNUT SQUASH, ONIONS, and GARLIC and place in a baking pan. Season with salt and pepper and bake in the oven for about 20+/-minutes
3. In a small bowl, whisk the AGAVE, VINEGAR, and MUSTARD
4. Pour the dressing over the SPINACH. Add the squash and top with SUNFLOWER seeds