1 small butternut squash, trimmed and cut into 1/2” cubes
2 tablespoons ghee, melted
Celtic sea salt
For the Dressing:
3 tablespoons extra-virgin olive oil
2 teaspoons pumpkin seed oil
2 teaspoons honey
2 tablespoons balsamic vinegar
1/4 teaspoon Celtic sea salt
For the Vegetables:
5ounces baby spinach, washed and patted dry
1/4cup sunflower or pumpkin seeds
1/4cup blue cheese
Instructions
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.
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.