Roasted + Toasted Warming Veggie Salad

Health Highlights

Ingredients

3 cup	Asparagus (ends trimmed)
3 tbsp	Avocado oil
1/4 tsp	Salt (to taste)
681 gm	Butternut squash (peeled; seeded; and cubed into 1-inch cubes )
2 tbsp	Ghee
3 tbsp	Maple syrup
1/2 tsp	Cinnamon (ground)
1 cup	Pecans
1 cup whole/halves	Macadamia nuts, unsalted
2 tbsp	Maca powder
1 cup	Mulberries, dried (dried)

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of avocado oil.
In a medium bowl, combine halved asparagus, 2 tablespoons of avocado oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning.
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of ghee.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of ghee, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
To toast the mulberries, heat a small frying pan over medium-low heat and add the mulberries. Toast for about 5 minutes ,or until browned, stirring often to prevent burning. Once the mulberries are toasted let them cool completely to get crunchy.
Coat the pecans and macadamia nuts in maca powder (*Optional: preferably, soak + sprout them prior - pecans take around 8 hours of soaking and macadamia nuts only 2-4 hours --> note this is only necessary if you find nuts hard to digest).
In a large bowl, combine roasted asparagus, roasted butternut squash, maca-coated pecans + macadamia nuts, and toasted mulberries, and mix to combine.

Calories 447

Calories from fat 299

Calories from saturated fat 52

Total Fat 33 g

Saturated Fat 5.8 g

Trans Fat 0

Polyunsaturated Fat 4.4 g

Monounsaturated Fat 20.6 g

Cholesterol 10.8 mg

Sodium 82 mg

Potassium 632 mg

Total Carbohydrate 34 g

Dietary Fiber 7.6 g

Sugars 16.0 g

Protein 6.6 g