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Crisp greens, warm roasted butternut squash, crunchy pomegranate seeds, creamy avocado slices, zesty ginger dressing, sweet toasted pecans, and Pumpkin Pie Spice Blend are combined in one salad for fall perfection.
From The Spice & Tea Exchange®1 tsp Himalayan Fine Mineral Salt, divided½ tsp Black Pepper - Medium Ground, divided2 TBS Vanilla Turbinado Sugar1 tsp Pumpkin Pie Spice Blend2 tsp Ginger - Ground2 tsp Garlic Powder¼ cup Organic Extra Virgin Olive OilFrom the Grocer½ a butternut squash, peeled, seeded, and cubed2 TBS coconut oil½ cup halved pecans1 TBS butter1½ TBS maple syrup¼ cup apple cider¼ cup apple cider vinegar6 cups baby spinach or baby kale, washed1 avocado, slicedSeeds of 1 pomegranate (about 2/3 cup)
PREHEAT oven to 400°F.TOSS butternut squash in coconut oil, ½ tsp Himalayan Fine Mineral Salt, and ¼ tsp Black Pepper. Roast for 25 mins or until tender.TOAST pecans in a skillet over low heat until fragrant. Remove from skillet. Add butter, Vanilla Turbinado Sugar, and Pumpkin Pie Spice Blend to skillet. Stir to combine. Add nuts back in and cook until fully coated. Allow to cool spread out on foil so they don’t stick together.MAKE dressing. Combine Ginger, Garlic Powder, ½ tsp Himalayan Fine Mineral Salt, ¼ tsp Black Pepper, maple syrup, apple cider, vinegar, and Organic Extra Virgin Olive Oil. Whisk until emulsified.ADD greens to a large bowl. Add avocado, pomegranate seeds, roasted squash, and caramelized pecans on top.Yield: 4-6 servingsTotal Time: 45 minsPrep: 15 minsCook: 30 mins
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