1 butternut squash, peeled and cut into cubes
1 large sweet onion, cut into slices or wedges
1 tablespoon coconut sugar
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Sea salt, to taste
4 tablespoons avocado oil
Spinach (however much you like)
Balsamic dressing (I like Primal Kitchen or I make my own with equal parts balsamic vinegar and olive oil and sea salt)
1. Preheat the oven to 425˚ (F).
2. Drizzle the avocado oil over the butternut squash and onions on a baking tray. Sprinkle the mixture with salt.
3. In a small bowl, combine the sugar, cumin, coriander, nutmeg, and cayenne pepper. Evenly coat the butternut squash and onions with the seasoning mixture.
4. Bake the squash and onions for 25-30 minutes or until they are soft and slightly browned, stirring occasionally.
5. Place a bed of spinach in a bowl.
6. Put the squash mixture over the bed of spinach.
7. Pour a desired amount of the dressing over salad.
8. Serve with a sprinkling of your choice of nuts and/or dried cranberries.
This salad goes great with avocado, chickpeas, and/or chicken for extra fat and protein!