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Roasted Butternut Squash Salad


Butternut squash is high in vitamin C and has a generous amount of dietary fiber.

Cinnamon brings the squash a sweet aroma and supports digestion.

Parsley is a terrific antimicrobial and is an excellent source of vitamin K.

With Thanksgiving right around the corner this butternut squash makes the most perfect healthy side dish. There are so many vibrant colors and abundant flavors that bring this dish together. 

You will need:

1 butternut squash, peeled & cubed

coconut oil spray

1 tsp + 1/4 tsp cinnamon

1 pinch paprika

1/2 cup pomegranate seeds

1/4 cup chopped curly parsley

1/2 cup hazelnuts chopped

pink himalayan salt to taste

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper.

Spread out butternut squash and spray with coconut oil spray.

Sprinkle 1 tsp cinnamon + 1 pinch paprika and toss with your hands to evenly coat the squash.

Bake for 30 minutes.

In the mean time toss chopped hazelnuts in coconut oil spray + remaining cinnamon.

Add hazelnuts to the baking sheet once 30 mins have passed and bake with squash for 10 more minutes.

Layer, squash… hazelnuts… pomegranates… and parsley.

Crack some pink himalayan salt to taste.

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