This is a delicious fall treat and a great first course for Thanksgiving dinner. It’s very filling and makes you feel warm inside even though it’s a salad. It’s also very healthy and vegan.


raw almond butter recipe



1 Tablespoon coconut oil
1/4 cup diced sweet or yellow onion
  • 1 small butternut squash,
seeded and diced
1 clove garlic, minced or pressed
1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup cooked quinoa
  • Sea salt, to taste
Freshly ground black pepper
4 cups wild greens (arugula, spinach,
or mixed herbs)
  • 1 cup pomegranate seeds


1/4 cup cold-pressed olive oil
  • 1 tablespoon apple cider vinegar



In a large non-stick pan, heat the coconut oil 
over medium heat. Add the diced onion and
butternut squash. (The smaller the squash 
is diced the more quickly it will cook.) Sauté
the squash and onions over medium heat 
for about 5 minutes, or until the squash is 
soft. Do not burn the squash or onions.

Add the garlic, nutmeg and thyme, and cook
for 1 to 2 minutes more. Transfer the 
butternut squash to a bowl and stir in the 
cooked quinoa. Add salt and pepper to 
taste. Cool mixture in the refrigerator.

To serve, mix the dressing ingredients and 
drizzle over greens. Top with cooled 
butternut squash mix and garnish with 
pomegranate seeds. Serves 2-4.