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Ingredients:

  • 1/2 medium squash 1 tbsp of olive oil
  • 1 packet of baby spinach leaves
  • 4 tbsp of dried cranberries
  • 5-6 crushed pecans
  • feta
  • Salt & pepper

Dressing – Maple Balsamic

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon of organic maple syrup
  • ½ teaspoon Dijon mustard
  • freshly ground black pepper
  1. Preheat the oven to 220 degrees Celsius. Remove the skin and then cut into cubes.
  2. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Bake for about 30 minutes or until the squash is tender and golden, stirring the cubes halfway.
  3. In a pan over a medium heat, lightly toast the pecans for about 5 minutes or until they are slightly darker in colour.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
  5. Let the squash cool down and then combine the spinach, cranberries, pecans, crumbled feta and squash in a serving bowl.
  6. Toss with enough dressing to lightly coat the leaves. Serve immediately.

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