From the kitchen w/ haven
On this edition of “From The Kitchen With Haven” We make a winter salad that will sure warm your heart.
•3 cups butternut squash, peeled and cubed
•1 Tbsp olive oil
•Salt and pepper to taste
•2 cups pearl couscous, prepared according to box instructions
•4-5 cups fresh spinach leaves
•1/2 cup toasted chopped pecans
•1/2 cup dried cranberries
•⅓ cup olive oil
•3 Tbsp freshly squeezed orange juice
•2 Tbsp raw local honey
•1 Tbsp dijon mustard
•¼ tsp garlic powder
•2 Tbsp apple cider vinegar
•Preheat oven to 400F.
•Place butternut squash cubes on a parchment lined baking sheet.
•Drizzle with olive oil, salt and pepper, and bake for about 30 minutes until soft and tender.
•Set aside to cool.
•While the butternut squash cools, make the salad dressing.
•Place all dressing ingredients into a mason jar, screw on the lid, and give it a good shake to combine into a smooth dressing.
• In a large salad bowl, add the spinach, pearl couscous, pecans, cranberries, and cooled butternut squash. Give it a gentle toss.
•Drizzle the dressing over top and give it another light toss. Plate and enjoy!
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