Spinach Salad With Roasted Butternut Squash

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Deliciously Organic
Nutrition per serving    (USDA % daily values)
CAL
282
FAT
80%
CHOL
11%
SOD
22%

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Ingredients for 4 servings

1 red onion, sliced thin

1 small butternut squash, trimmed and cut into 1/2” cubes

2 tablespoons ghee, melted

Celtic sea salt

3 tablespoons extra-virgin olive oil

2 teaspoons pumpkin seed oil

2 teaspoons honey

2 tablespoons balsamic vinegar

1/4 teaspoon Celtic sea salt

5 ounces baby spinach, washed and patted dry

1/4 cup sunflower or pumpkin seeds

1/4 cup blue cheese

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