End Of Winter Salad

Something about the sweetness of both butternut squash & sweet potato is incredibly satisfying to me. Considering that they are both still technically "in season" since they are coming out of storage these days, it makes for a really cost effective meal to boot! 

Combine that with cabbage & seeds and we're talking a wonderful way to end the season! Let's get this assembled, shall we?


Ingredients

Makes 2 portions

1 large sweet potato, cubed and roasted
1 small butternut squash, cubed and roasted
1/2 C chopped cabbage
1/4 C pumpkin seeds
1/4 C hemp hearts
1 large handful of spinach

Dressing

1/4 C red wine vinegar
1/4 C olive oil
1 tbs mustard
Chili Flakes
Salt & Pepper

Direction

5 mins prep + 10 mins cook

Grab your baked sweet potatoes & squash, place them at the bottom of your mason jars
Mix your dressing in a small bowl, and pour half into each mason jar
Add your cabbage, pumpkin seeds & hemp
Finish off with your spinach, don't be afraid to pack it in tight
Put a lid on and store in the fridge until Wednesday