Harvest Salad with Pomegranate Vinaigrette

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.

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!