by Nutritionist Amy Morris
Warming Pumpkin Seed & Butternut Squash Salad
1 large butternut squash, chopped, peeled and diced into ¾ " cubes
2 tbs coconut oil
1 tbs organic maple syrup
1 tsp of Himalayan salt and ½ tsp black pepper
1½ tbs pumpkin seed powder (available to buy at www.greensforhealth.co.uk, RRP £23.75)
3 cups of organic baby spinach and rocket leaves (mixed) ½ cup of roughly chopped walnuts
3 tsp dried cranberries
Dressing
2 tbs maple syrup
1 tbs apple cider vinegar
2 tsp Dijon mustard
1 tsp minced garlic
1 tsp minced shallot
¼ cup olive oil
Pinch salt and pepper
Recipe Instructions:
- Preheat Oven to 200oC or 180oC if fan oven
- Mix the butternut with the coconut oil and maple syrup.
- Place on baking tray and sprinkle with salt and pepper then bake for 20/25 minutes turning halfway through until the butternut squash is crisp on the outside and soft on the inside.
- When the butternut squash is cooked tip into bowl and mix in the pumpkin seed powder, coating well.
- Place the salad leaves on a plate or in a salad bowl and top with the butternut squash mixture. Sprinkle over the cranberries and walnuts.
- For the dressing, place all ingredients into lidded jar and shake well to mix
- Drizzle the dressing over the salad and serve!