Serves 4

INGREDIENTS

• 1 acorn squash, halved and cut into thin strips
• 1/2 cup hazelnuts
• 3 tablespoons butter, melted
• 1 tablespoon honey
• 4-6 cups mixed greens

Dressing:

• 1/2 cup balsamic vinegar
• 2/3 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• ¾ teaspoon sea salt
• 2 garlic cloves, minced
• 2 tablespoons full fat coconut milk

DIRECTIONS

1. Preheat oven to 400° F.
2. In a small bowl, mix together the butter and honey. Place hazelnuts in the bowl of a food processor and pulse quickly three times. Pour hazelnuts into melted honey butter bowl and mix until combined.
3. Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or until squash is fork tender.
4. While squash is baking, whisk all of the dressing ingredients together in a small bowl.
5. Divide mixed greens between plates and top with honey-roasted acorn squash, hazelnuts and balsamic dressing.