The warm squash and roasted pecans make this a satisfying fall salad. Check it out:
1 Butternut squash
3 Tbsp Seed Ranch Umami Hot Sauce
3-4 Tbsp olive oil
Sea salt and black pepper
1/4 Cup raw pecans
2 Tbsp coconut sugar
2 cups of spinach
1/4 cup dried cranberries
1 Tbsp balsamic vinegar (We’d recommend Gorgonzola with this for our non-vegans!) Preheat oven to 400 degrees (204° C)
Toss peeled and cubed butternut squash in 1 and 1/2 Tbsp olive oil and 1 tsp sea salt and 1/2 tsp pepper. Roast for 15-20 minutes, until tender. While squash is cooking, heat a medium skillet over medium heat for the pecans. Add pecans to hot skillet and stir around until toasted, careful not to burn them. Remove from skillet. To the same skillet add 1 tbsp olive oil and 2 tbsp coconut sugar and stirs to combine. Then add pecans back plus some salt. Toss until coated, then transfer to a plate to cool separated so they’re not sticking together.
Add spinach and cranberries to bowl. Once the squash is ready, add it into the bowl along with the pecans. Add 1 more Tbsp of olive oil and 1 tbsp of balsamic. Dig in!
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