Phew, that title is a mouth full! (Pun sort of intended). As you can tell from the photo above, I totally cut back on the coconut as you can barely see any shreds in the photo. This was a very good salad, but it by just drizzling honey on this as the "dressing," it's very dry. The original recipe suggest adding some raspberry vinaigrette to it, and although I didn't want the extra dressing, it would probably have given this more slightly more flavor and I would have enjoyed it more. Don't get me wrong, I still enjoyed this recipe, but it could have used a little more dressing for me!
1 Large butternut squash
Cinnamon
Nutmeg
Spinach
Raw Organic Unsweetened Coconut
1 Gala Apple
Raw Organic Honey
1 Tsp Chia Seeds (I omitted)
Dice up butternut squash. Preheat oven to 365 degrees. Spread butternut squash out on baking sheet. Sprinkle with nutmeg and cinnamon. Bake for 20 minutes. Take butternut squash out and flip. Sprinkle more cinnamon and nutmeg on top. Bake for an additional 15-20 minutes. Let butternut squash chill in the refrigerator for 1-2 hours.
Slice a small gala apple into thin slices. Dip apple slices into honey. Coat the honey edges in raw unsweetened organic coconut. (I obviously omitted this step as you can tell from the photo above).
Fill a bowl with spinach. Top with one cup of butternut squash. Add apples and a sprinkle of Chia seeds. Drizzle one tbsp of honey over the top of the salad. If you don’t like honey, a raspberry vinaigrette or honey mustard would be a great salad dressing choice!
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