1½ lbs LIV Organic™ Butternut Squash
6 oz fresh spinach
¼ tsp salt
⅛ tsp ground black pepper
⅛ tsp dried sage
2 large Honeycrisp apples, sliced
1 oz blue cheese, crumbled
6 oz toasted pecans
Olive oil
Orange Vinaigrette
½ cup freshly squeezed LIV Organic Orange juice
½ tsp orange zest
1 tbsp white wine vinegar
¼ tsp salt
1 tsp honey
⅓ cup extra virgin olive oil
Pinch ground black pepper
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 6
1 Preheat oven to 375º F.
2 In a small mixing bowl, add orange juice, orange zest, vinegar, salt, pepper, and honey. While whisking, drizzle in the olive oil. Set aside.
3 Cut the Butternut squash into ¼" thick slices. Cut the slices in half and remove seeds. Place the slices on a baking sheet and drizzle with olive oil.
4 Mix salt, pepper, and dried sage together and sprinkle over the Butternut squash. Rub the mixture and coat evenly.
5 Roast in the oven for 25 minutes, or until tender. Set aside to cool.
6 In a large mixing bowl, add the spinach and drizzle with the vinaigrette. Toss to coat.
7 Serve the spinach topped with the Butternut squash, pecans, apple slices, and blue cheese crumbles.
8 Drizzle more vinaigrette if needed. Enjoy!
To learn more about LIV Organic™, visit www.livorganicproduce.com
