Recipe courtesy of Paleo Running Momma
This salad is a triple threat—paleo, vegan and Whole30 compliant
Sweet and savory butternut squash is roasted before being loaded up with crisp sweet apples, pecans and raisins.
Dressing:
2 Medjool dates, pitted and softened
¾ cup organic coconut milk
3 Tbsp. Nature’s Intent Organic Apple Cider Vinegar
2 tsp. spicy brown mustard
⅛-¼ tsp. sea salt
½ tsp. cinnamon (optional)
½ tsp. onion powder
½ tsp. garlic powder
Salad:
1 large or 2 small butternut squash, cubed, ¾”, about 4½ cups cubed
1 tsp. salt, divided
1 tsp. apple pie spice or cinnamon, divided
2 Tbsp. melted coconut oil, divided (1½ for squash)
1 cup pecans, chopped
2 Pink Lady apples, medium, sliced thin
5 oz. container salad greens
organic raisins or fruit-sweetened dried cranberries
ACV TIP #10: Make homemade buttermilk by adding 1 Tbsp. of ACV to 1 cup of milk.