Cooking with Celinda & Toby

Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate

INGREDIENTS

Main: 3 cups butternut squash (peeled, seeded, and cubed into 1-inch cubes)

Dressing:

¼ cup olive oil

2 tablespoons lime juice

3 tablespoons honey softened

1 tablespoon poppy seeds

1 tablespoon Dijon mustard

Salt and black pepper to taste

Salad:

10 cups of baby spinach (torn leaves)

1 cup pecan halves

½ cup dried cranberries

½ cup pomegranate seeds

INSTRUCTIONS

Roast Butternut Squash

1. Preheat oven to 400 F

2. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, a pinch of salt, and toss to mix

3. Place butternut squash in a single layer on the foil-lined baking sheet.

4. Roast for 20-25 minutes, turning once half-way through baking, until softened.

INSTRUCTIONS

Roast Butternut Squash

1. In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), 2/3 cup of pecans, ½ cup cranberries, and ¼ cup pomegranate seeds.

2. Add the salad dressing and gently toss.

3. Top with the remaining 1 cup pecans and 14 cup pomegranate seeds

Chia Seed Pudding

INGREDIENTS

Main:

2 cups light coconut milk or almond milk

6 tablespoons chia seeds

1 tablespoon agave syrup

¼ teaspoon cinnamon 1/8 teaspoon sea salt

Optional Toppings:

Blueberries

Strawberries

Raspberries

Chopped nuts or granola

Coconut flakes

Agave syrup

INSTRUCTIONS

1. In a lidded 3 to 4 cup jar, combine the milk, chia seeds, agave syrup, cinnamon, and salt. Cover and shake to combine. Chill for a few hours, then give it a good stir to loosen any clumps. Continue chilling for 6-8 hours for the pudding to set.

2. Serve with fruit, nuts, coconut flakes, and maple syrup as desired.