Curry Butternut Salad


  • 1/2 medium butternut squash, halved lengthwise
  • 1 tbsp. Olive oil
  • 1/4 tsp. Sea or Himalayan salt
  • 2 tbsp. Shredded coconut
  • 1/2 tsp. Curry powder
  • 1/4 tsp. Chili powder
  • 1/4 tsp. Ginger powder
  • a splash of water
  • 1 tsp. Agave
  • 1 c raw spinach leaves
  • 1/4 cup raw pumpkin seeds. 


1. Remove the seeds from half of the butternut squash and peel the skin.

2. Using a spiralizer, make the butternut squash into noodles.

3. Place the squash noodles in a mixing bowl, drizzle with olive oil, add sea salt and toss to coat. Set aside.

4. Combine the optional grated coconut, curry powder, chili, and ginger in a small bowl and mix well. Add a splash of water and mash the mixture with a spoon. Add this mixture to the butternut noodles and toss to coat the noodles evenly.