• 2 lb kabocha squash or butternut squash, peeled and cubed
• 1 tbsp coconut oil
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tsp ghee or coconut oil
• 1/2 cup raw walnut halves
• 2 cups salad greens
• 1/4 cup dried cranberries no sugar added
• 1/4 red onion thinly sliced

Dressing

• 1 pitted medjool date soaked in warm water until soft, then drained
• 2 tbsp extra virgin olive oil
• 2 tbsp water
• 2 tbsps apple cider vinegar
• 1 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp coriander
• 1/4 tsp cinnamon