- Preheat oven to 400°F.
- Toss the squash cubes with coconut oil, turmeric, cumin, paprika, salt and pepper.
- Arrange the cubes on a baking sheet and roast in the preheated oven for 20 to 25 minutes, or until tender and lightly caramelized. Remove from the oven and allow to cool slightly.
- In a small bowl, combine coconut oil, cider vinegar, Dijon mustard, honey, paprika and curry powder. Whisk until smooth and season to taste with salt and pepper.
- In a large salad bowl, combine the baby spinach, the cooled roasted squash and the walnuts. Drizzle with dressing and toss gently to coat all ingredients Enjoy!