Holli Thompson

Butternut, Spinach, and Pumpkin / Sesame Salad

Spinach, pumpkin seeds, and sesame seeds are beneficial foods for their high magnesium content, a calming, essential mineral that many of us are lacking.
Adding in magnesium rich foods at stressful times, like the holidays, are a wonderful way to keep your balance and maintain your calm.
Turmeric spice is anti-inflammatory, and is a great addition to your spice cupboard year round.

Ingredients
1 butternut squash, approximately 2 1/4 pounds
1 teaspoon celtic sea salt
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 tablespoons extra virgin olive oil for squash, plus 2 tablespoons for dressing
1/3 cup golden raisins
1/4 cup water, boiled
1 teaspoon sherry vinegar
4 ounces (about 3 cups) spinach and other salad leaves if desired
1/3 cup pumpkin seeds, toasted or sesame seeds toasted

Preparation
1. Preheat the oven to 400° F.

2. Cube the butternut squash into 1 inch cubes, or purchase already cubed.

3. Put the butternut into a bowl with the salt, spices, and 2 tablespoons oil and stir until covered, then add to baking sheet (Don’t clean the bowl yet).

3. Bake the squash for 30-40 minutes. Check to see if it is cooked through by piercing with a fork; some squashes cook faster than others.

4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain. Put the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the toasted pumpkin seeds. Scrape the raisin-studded dressing out of the bowl to dribble over it all, and toss gently before serving.