Ingredients

The following ingredients have 5 Servings
  • 1 acorn squash (seeded and cut into 12 slices)
  • 2 oranges (peeled and sliced)
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup raw almonds (toasted and chopped)
  • 1 cup cooked jasmine rice (optional)
  • 4 cups raw spinach
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed orange juice
  • 3 tbsp white balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tsp instant coffee powder
  • 1 garlic clove
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly ground black pepper

Instruction

  • Preheat your oven to 425°F
  • Arrange the squash slices onto a broiler pan or baking sheet that's been lined with parchment paper. Drizzle with olive oil and sprinkle generously with salt and pepper. Roast the squash for 25 minutes, flipping the slices once after 15 minutes. (If the squash isn't golden enough for your liking after it's done roasting, set the oven to broil and let it brown for another 2 to 3 minutes.)
  • Put the almonds in a small baking dish and roast them in the oven along with the squash until they are fragrant and light brown, about 7 to 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle.
  • While the squash is roasting, peel and slice the oranges, cook some rice if using and make the vinaigrette.
  • To do that, mix all the ingredients in a mason type glass jar and blitz with a stick blender until smooth and creamy.
  • Add half the vinaigrette to the spinach; toss to coat and arrange on a plate.
  • Top with orange slices, warm squash, cooked rice, toasted almonds and drizzle the remaining vinaigrette over the salad.
  • Serve immediately.