35 minutes
Free of: wheat/gluten, eggs, corn, soy, dairy and refined sugar
30 minutes
4-6 servings
Salad:
3 cups spinach
3 apples, cored and cubed
3 cups butternut squash, peeled and cubed
2 Tbsp coconut oil, melted
3 tsp Wildtree Ethiopian Spice Blend (or, 1 tsp cinnamon, 1 tsp paprika and ½ tsp cayenne pepper) – optional
2 tsp pure maple syrup
1 cup red onion, sliced paper thin in half moons
Juice of 2 lemons
1 cup toasted walnuts
1 cup pomegranates
Salt, to taste
Maple Tahini Dressing:
1/2 cup tahini
1 clove garlic
1/4 cup water
2 Tbsp pure maple syrup
2 Tbsp apple cider vinegar
Salt and pepper, to taste
Preheat oven to 375 degrees F.
In a large bowl, place butternut squash, apples, coconut oil, maple syrup, pinch of salt, and Wildtree Ethiopian Spice Blend (if using), and toss to coat. On lined-baking sheet, spread squash and apple mixture in a single layer, and place into oven for 25-30 minutes. Remove, and let cool.
Place onions in shallow bowl and squeeze juice of 2 lemons over them to marinate until salad is ready to compose. Add a pinch of salt to bowl. Set aside.
Place all maple tahini dressing ingredients into a blender or food processor until combined, about 30 seconds. Set aside.
To large bowl, add spinach, roasted squash and apple mixture, marinated onions (reserving liquid to use as part of another salad dressing, if you’d like), pomegranates, and toasted walnuts. Add dressing to the salad, and enjoy!