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, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
