Spinach Salad with Roasted Butternut Squash

By Deliciously Organic
Yield 20 sandwiches

Ingredients:

• 1 red onion, sliced thin
• 1 small butternut squash, trimmed and cut into 1/2” cubes
• 2 tablespoons ghee, melted
• Celtic sea salt

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons pumpkin seed oil
• 2 teaspoons honey
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon Celtic sea salt

• 5 ounces baby spinach, washed and patted dry
• 1/4 cup sunflower or pumpkin seeds
• 1/4 cup blue cheese

Method:

1. Preheat oven to 400ºF and adjust rack to middle position. Toss red onion and butternut squash with ghee and spread evenly on a baking sheet. Season with sea salt. Roast for 10 minutes, stir, and then roast for an additional 10 minutes until edges are just golden brown. Cool to room temperature.
2. Whisk olive oil, pumpkin seed oil, honey, balsamic vinegar and salt in a small bowl. Place spinach, seeds, blue cheese, onions and squash in a large salad bowl. Pour dressing over and toss well. Adjust seasonings to taste. Serve immediately.