One Classy Dish Recipe
BUTTERNUT SQUASH & COUSCOUS SALAD
1. To dice butternut squash remove skin & cut into small-medium cubes.
2. Toss squash with 1 tablespoon olive oil & a dust of salt. Spread the squash evenly on a foil lined baking sheet. Bake on the top rack at 400 degrees for 20-25 minutes or until its soft. If quinoa is not precooked follow the directions & cook it while squash is cooking.
3. In small bowl whisk the dressing: lemon juice, 1 tablespoon olive oil, honey, lemon rind, thyme, 1/2 teaspoon mix of salt, & pepper.
5. In a large add spinach & when squash & couscous are ready, add them while warm into the spinach mixture & slowly toss to gently wilt the spinach. Slowly add dressing into the salad & toss till the mixture is evenly coated
This recipe can be modified to your food needs. If you want to make this a Paleo approved, Whole30, or Gluten Free dish, you can replace the couscous with cauliflower rice & for whole30 remove the honey. I also love quinoa so that is another replacement option but not whole30 approved. Other great additions to this dish would be slivered almonds or some dried currants or cranberries.