Warm Spinach Fall Harvest Salad

Source: Cortney Stanchfield Dear Mr. Parker

Ingredients:

• Spinach
• Pomegranate Arils
• 1 Apple

Roasted Acorn Squash

• Acorn Squash
• 2 tbsp Plant Butter
• 2 tbsp Monk Fruit Golden 
• Himalayn Pink Salt
• Peppercorn Black 

Roasted Radishes

• Radishes 
• 1 tbsp Olive Oil 
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Paprika 
• Himalayan Pink Salt
• Peppercorn Black 

Toasted Walnuts

• 1 cup Walnuts
• 1 tbsp Olive Oil
• Himalayan Pink Salt
• Peppercorn Black 

Dressing

• 1/4 cup Balsamic Vinegar
• 1/4 cup Dijon Mustard
• 2 tbsp Olive Oil
• 1/2 Sweet Onion, Diced
• Himalayan Pink Salt
• Peppercorn Black

Directions:

Roasted Acorn Squash

• Preheat oven to 400 degrees F.
• Prepare a rimmed baking sheet.
• Cut the unpeeled squash in half from top to bottom. Turn the squash on its flat side and cut 1/2-inch slices and place them on a baking sheet. Using a spoon, remove any of the seeds from the cut squash.
• In a small bowl, combine plant butter and monk fruit golden. Baste squash with mixture.
• Transfer to the oven and roast the squash for 15 minutes. After 15 minutes, check to see if the squash of tender, if not, roast for another 5-10 minutes until tender and then remove.

Roasted Radishes

• Preheat oven to 400 degrees F.
• Prepare a rimmed baking sheet.
• In a small bowl, combine the radishes, olive oil, and spices.
• Transfer to the oven and roast the radishes for 20-25 minutes, tossing every 10 or so minutes.

Toasted Walnuts

• Preheat oven to 350 degrees F.
• Prepare a rimmed baking sheet with parchment paper.
• In a small bowl, combine walnuts, oil, salt and pepper.
• Arrange in a single layer on baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. 

Dressing

• Whisk olive oil, balsamic vinegar, Dijon mustard, sweet onion, sea salt, and black pepper together.
• Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Add remaining salad ingredients and simmer for a least 5 minutes. Remove from heat.
• Dress salad. Enjoy!