1 butternut squash, peeled, cubed and seeds reserved
1/2 a red onion, sliced thinly
1 7-ounce package baby spinach
Dried cranberries
FOR BUTTERNUT SQUASH MARINADE:
2 tablespoons olive oil
1/2 teaspoon cinnamon
dash of nutmeg
pinch of sea salt
dash of freshly cracked black pepper
FOR DRESSING:
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1/4 cup apple cider
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
Dash of nutmeg
FOR TOASTED BUTTERNUT SQUASH SEEDS:
Seeds of 1 butternut squash
1 teaspoon olive oil
pinch of sea salt
Instructions
Peel butternut squash, reserving seeds. Cut into 1/2-inch cubes.
In a medium bowl, combine butternut squash and marinade ingredients (olive oil, cinnamon, nutmeg, salt and pepper). Toss to coat. Transfer to a skillet and saute on medium heat 5-7 minutes until soft on the outside.
Meanwhile, wash butternut squash seeds. Pat dry. Transfer to a skillet with olive oil and salt and saute on medium heat 2-4 minutes until toasted.
Combine dressing ingredients (olive oil, lemon juice, apple cider, garlic powder, cinnamon and nutmeg) and pour over spinach. Toss to coat.
Top spinach with butternut squash, sliced red onions, dried cranberries and toasted butternut squash ingredients. If desired, make butternut squash and seeds ahead of time to allow to cool.