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Sweet Autumn Salad ( gluten free, vegan)

By request, I'm sending a favorite fall salad of mine.  Caution, it does have a few ingredients and takes a bit of time, but well worth it!  Let me know how it goes!

Prep time: 20 minutes     Cook Time: 40 minutes     Total time: 1 hour    Serves: 8 side salads

3 C raw butternut squash, peeled and diced into cubes
1/4 C coconut oil,melted
2 t cinnamon
1 small yellow onion, thinly sliced
1/2 C green lentils, rinsed
1 C walnuts
10 dates, chopped
1 C dried cranberries
2 fall apples, diced
8 oz baby spinach, washed
2 T balsamic vinegar
2 T maple syrup
2 T olive oil
1 T Dijon mustard
salt and pepper to taste

1. Preheat oven to 400° F.
2. Toss butternut squash in 2 T coconut oil and cinnamon. Bake for 30 minutes, flipping occasionally.
3. While the butternut squash is roasting, heat 2 T of coconut oil in a large frying pan on medium heat.  Add the onions and cook for 20 minutes, stirring occasionally until browned.
4. Meanwhile, place the rinsed lentils in 1.5 C of water and bring to boil. Simmer for 15 -20 minutes until al dente.
5. Whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard and salt and pepper.
6. When butternut squash, caramelized onions and lentils are done, toss them with walnuts, dates, dried cranberries, apples and dressing and serve over spinach. You can serve warm or chilled. 

Recipe by Jesse Lane Wellness at


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