Ingredients

The following ingredients have 4 Servings
  • 1 whole butternut squash (cut in half, deseeded. peeled and cut into 1 inch cubes)
  • 1 tbsp coconut oil
  • 1 tsp cinnamon (ground)
  • 1 cup brown and wild rice (cooked per package instructions (we like to cook ours in a vegan broth for added flavor))
  • 1 cup pecans (whole or pieces)
  • 1 tsp cinnamon (ground)
  • 2 coconut sugar ((can use brown sugar if not following a paleo diet))
  • 2 tbsp lemon juice (fresh)
  • 2 tbsp orange juice (fresh)
  • 1/3 cup olive oil
  • 1 inch knob ginger root (fresh peeled and grated)
  • 2-3 tbsp maple syrup ((depending on how sweet you like it))
  • 1/2 tsp cinnamon (ground)
  • salt and pepper (to taste)
  • 2 cups rocket (arugula)
  • 2 cups spinach (fresh )
  • 4 tbsp pomegranate seeds
  • 1/2 cup cranberries (dried and low sugar)

Instruction

  • Bake the butternut squash. Preheat oven to 400 degree F (204 degrees celsius). Toss the peeled 1 inch prepped butternut squash cubes in the coconut oil, cinnamon and salt and pepper to taste. Bake for about 20-25 minutes or until the butternut squash is fork tender.
  • Cook your brown and wild rice mixture according to package instructions.- about 40 minutes or until fork tender (Adding brown and wild rice to the salad is optional but I find that this makes this salad a complete meal) You could also add lentil instead.
  • Make your stovetop candied pecans. In a small pan add your pecans, cinnamon and coconut sugar and turn the heat on low and allow the sugar to melt and stir gently so that all the pecans are coated. (about 2 minutes) Sometimes I like to also sprinkle just a dash of chili powder in the mix as well... Trust me these are addictive so you might want to make a little extra so you can snack along the way.
  • Make your ginger maple citrus dressing. In a bowl add your lemon juice, orange juice, olive oil, grated ginger, maple syrup, cinnamon and salt and pepper to taste. If you do not have a lemon you can exchange with apple cider vinegar. Stir and set aside.
  • Assemble the Festive Autumn Salad. Toss together the rocket, spinach, pomegranate seeds, dried cranberries in a bowl. Sprinkle with the stove top candied pecans and drizzle and toss with ginger citrus maple syrup dressing. Enjoy!