Harvest Salad With Pomegranate Vinaigrette

• FOR THE SALAD:
• 1 cup Cubed Butternut Squash
• Pink Himalayan Salt, To Taste
• Ground Pepper To Taste
• 3 cups Organic Baby Spinach
• 4 Tablespoons Pomegranate Seeds
• 4 Tablespoons Chopped Walnuts
• FOR THE POMEGRANATE VINAIGRETTE:
• 1 cup Olive Oil
• 4 Tablespoons Pure Pomegranate Juice
• 4 Tablespoons Balsamic Vinegar
• 2 Tablespoons Pumpkin Butter
• 1 teaspoon Pink Himalayan Salt

1. To cook butternut squash, coat the bottom of a ceramic nonstick pan with coconut oil and heat it over medium heat. Add the cubed squash and sprinkle it with extra pink Himalayan salt and pepper. Cook, moving the pieces around with a spatula periodically, until the squash is light brown and soft. Save yourself a lot of time by buying pre-chopped butternut squash! After the squash has cooled, combine spinach, squash, pomegranate seeds, and walnuts. Dress the salad and serve.
2. Combine the dressing ingredients in a salad dressing shaker (if you don't have one, I highly recommend that you buy one-they make it so easy to make salad dressing that is free of chemicals and extra sugar). Shake it, until everything is well combined. Enjoy!

salad, salt, ground pepper, spinach, pomegranate seeds, walnuts, vinaigrette, olive oil, pomegranate juice, balsamic vinegar, butter, salt

Taken from tastykitchen.com/recipes/holidays/harvest-salad-with-pomegranate-vinaigrette/ (may not work)