Autumn Salad with Butternut Squash and Cranberries

I just discovered that Trader Joes has a recipe section on their website! In searching through the recipes, I found a delicious looking autumn salad. It was nice to get the fall flavors on a salad since I keep finding myself making soups and heavier dishes now.
This was super fast and easy to make.
1. Cut up half of a small butternut squash into little chunks. Saute in a cast iron pan with coconut oil until soft. Season with cinnamon, a pinch of nutmet, salt, and a little bit of brown sugar.
2. When the squash is done, remove from the pan and add a can of chickpeas. Cook in coconut oil and season with curry powder, salt, and cinnamon.
3. Chop up a red pepper.
4. Top spinach with the squash, chickpeas, almonds, goat cheese, and dried cranberries. For the dressing, I mixed together balsamic vinegar, olive oil, and a pinch of blue agave syrup for sweetness.


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