2 cups Butternut Squash, cubed 1/2 tsp dried sage 1/4 tsp pepper 1/4 tsp salt 4 cups spinach 1/4 cup chopped pecans 1/4 cup raw roasted pumpkin seeds
For the dressing: 3 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp honey
Directions
1. Preheat oven to 425˚F. 2. Toss the squash with the salt, pepper and sage, and transfer to a greased baking sheet. Bake in oven for 15 minutes. 3. In the meantime, add the olive oil, balsamic vinegar, and honey to a blender and mix well. 4. Toss the spinach, pecans, and pumpkin seeds with the dressing in a salad bowl. 5. Top with the butternut squash and toss.
