Paleo Warm Spinach Fall Harvest Salad

Paleo 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

Toasted Walnuts

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!

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