Ingredients

  • 1 medium-sized butternut squash (peeled and cubed)
  • 2 tablespoons grapeseed oil (divided)
  • Sea salt + black pepper, to taste
  • ¼ cup raw pecans
  • 2 tablespoons brown sugar
  • 2 cups baby spinach or arugula (chopped)
  • ¼ cup dried cranberries
  • 2 tablespoons olive or grapeseed oil
  • 1-2 tablespoons Balsamic vinegar or Red Wine Vinegar

Instructions

  1. Preheat the oven to 400 degrees F and position a rack in the center of the oven.
  2. Toss butternut squash cubes in 2 tablespoon grapeseed oil and 1 tsp pink Himalayan salt and ½ tsp pepper. Roast for 15-20 minutes or until just tender. You don’t want it to get mushy, just tender.
  3. While roasting, prepare your pecans by heating a medium skillet over medium heat. Once hot, add pecans and toss or stir until toasty and fragrant, being careful not to burn. Remove from the skillet.
  4. To the same skillet add 1 Tbsp grapeseed oil (or vegan butter) and 2 Tbsp brown sugar and stir to combine. Then add pecans back in plus a pinch of salt and toss for a minute or two until fully coated and fragrant. Transfer to a plate to cool, spreading to make sure they don’t stick together.
  5. Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Once butternut squash is done, toss it right into the bowl along with the pecans.
  6. Lastly, add remaining 1 Tbsp olive oil and 1 Tbsp balsamic vinegar and toss. Add more salt or pepper if desired. Serve immediately.
  7. Serve with vegan parmesan or vegan feta cheese.

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