Ingredients
2 tablespoons butter
2 cups butternut squash, cubed
Salt and pepper
2 teaspoons coconut or brown sugar
½ cup organic almond slivers
¼ teaspoon pumpkin pie spice
6 cups mixed lettuce greens (Romaine, butter, etc).
1 avocado, sliced
1 small cucumber, peeled and sliced
¼ cup pomegranate seeds
Directions
Melt butter in a skillet and cook the butternut squash with salt and pepper (as desired) and sugar (to caramelize it.) Cook until golden or lightly brown and tender. Toast the almond slivers in another saucepan along with the pumpkin pie spice, keep tossing them until they are toasted, it took about 5 minutes for me. (Pecans work nicely too, if you are allergic to almonds). Finally, add your salad to a bowl, along with the avocado slices, cucumber and pomegranate seeds. Toss gently with your favorite dressing. I make my own dressing at home by combining oil and vinegar. I use extra virgin olive oil and a pomegranate vinegar that I have.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
