Squash and Spinach Salad


2 cups Butternut Squash, cubed
1/2 tsp dried sage
1/4 tsp pepper
1/4 tsp salt
4 cups spinach
1/4 cup chopped pecans
1/4 cup raw roasted pumpkin seeds

For the dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey


1. Preheat oven to 425˚F.
2. Toss the squash with the salt, pepper and sage, and transfer to a greased baking sheet. Bake in oven for 15 minutes.
3. In the meantime, add the olive oil, balsamic vinegar, and honey to a blender and mix well.
4. Toss the spinach, pecans, and pumpkin seeds with the dressing in a salad bowl.
5. Top with the butternut squash and toss.