Honey Roasted Acorn Squash Salad

Serves 4

INGREDIENTS

• 1 acorn squash, halved and minimize into skinny strips
• 1/2 cup hazelnuts
• 3 tablespoons butter, melted
• 1 tablespoon honey
• 4-6 cups blended greens

Dressing:

• 1/2 cup balsamic vinegar
• 2/3 cup additional virgin olive oil
• 2 teaspoons Dijon mustard
• ¾ teaspoon sea salt
• 2 garlic cloves, minced
• 2 tablespoons full fats coconut milk

DIRECTIONS

1. Preheat oven to 400° F.
2. In a small bowl, combine collectively the butter and honey. Place hazelnuts within the bowl of a meals processor and pulse rapidly 3 times. Pour hazelnuts into melted honey butter bowl and blend till mixed.
3. Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or till squash is fork tender.
4. Whereas squash is baking, whisk the entire dressing components collectively in a small bowl.
5. Divide blended greens between plates and high with honey-roasted acorn squash, hazelnuts and balsamic dressing.