Candied Pecan Butternut Harvest Bowl

Made this salad for a family dinner this weekend and I was truly blown away at how magical all the textures and flavours came together!

 

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Candied Pecan Butternut Harvest Bowl

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Ingredients

• 1/2 small butternut squash, peeled and cubed
• 3 tbsp avocado oil
• 1/2 tsp cinnamon and paprika
• 4-5 large handfuls fresh spinach
• 1/2 cups white onion, finely chopped
• 1 organic apple, diced
• 1 medium red pepper, chopped
• 1/2 cup raw pecans
• 1 tbsp maple syrup
• 1 tsp soy sauce alternative (coconut aminos)
• 2 tbsp hemp hearts
• goat cheese (optional)
• small handful cilantro, finely chopped (optional)
• sea salt and pepper to taste

 

Instructions

Butternut Squash Chunks:

1. Preheat oven to 350 degrees and cover baking sheet with parchment paper
2. Add butternut squash chunks into the baking pan, drizzle with avocado oil and season with paprika, cinnamon, sea salt, and pepper
3. Roast in the oven for 45 mins or until tender on the inside and lightly crisped on the outside

Candied Maple Pecans:

1. In a small pan, over low heat, melt 1 tbsp avocado oil and add pecans.
2. Stir constantly with a wooden spoon to evenly toast nuts until  lightly golden 1-2 mins
3. Add maple syrup, soy sauce alternative, and sea salt into pan and stir for another 2 mins
4. Remove from heat and let cool

Harvest Bowl:

1. In a large salad bowl combine spinach, butternut squash, apple, onion, pepper,
2. Garnish with candied pecans, goat cheese, hemp hearts, and cilantro