Squash Spinach Seed Salad
This is such a treasured fall 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.
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.)
4. 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.
5. 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.
6. Put the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the toasted pumpkin seeds.
7. Scrape the raisin-studded dressing out of the bowl to dribble over it all, and toss gently before serving.
