Fall Squash Salad

Ingredients:

  •  3 sweet potatoes; peeled and diced
  • 4 cups butternut squash; peeled and diced
  • 1 bulb fennel; chopped largely
  • 1 red onion; chopped largely
  • 4 tablespoons coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 teaspoons balsamic vinegar
  • 2 tablespoons orange juice
  • 2 tablespoons honey

 Directions:

  1. Preheat the oven to 425°.
  2. Mix the sweet potatoes, fennel, onion,  squash, salt and pepper with 2 tablespoons of the coconut oil and roast for 25-35 minutes or until golden; stirring once halfway through.
  3. In a small bowl, stir together vinegar, orange juice and honey with a wisk.
  4. Gradually add the remaining coconut oil, wisking until blended.
  5. Pour the dressing over the veggies; mixing gently, and serve warm.