Spinach, spicy squash and walnut salad

5 oz pre-washed Fresh Attitude baby spinach

2 cups butternut squash, cubed

1/2 cup walnuts, coarsely chopped

2 tablespoons coconut or olive oil

1 teaspoon turmeric powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Salt and pepper to taste

Dressing :

3 tablespoons coconut oil

1 tablespoon cider vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon paprika

1/4 teaspoon curry powder

1. Preheat oven to 400°F.
2. Toss the squash cubes with coconut oil, turmeric, cumin, paprika, salt and pepper.
3. 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.
4. 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.
5. 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!

For added creaminess, you can add goat cheese to the recipe.