Spinach Salad with Roasted Butternut Squash & Grapes

Been a while folks; I know.  I have been enjoying two glorious days off and managed to get a lot done.  While Jason was off at work I took care of a buttload of laundry and pretty much cleaned the whole house.  I gotta tell ya; I am lovin’ those carbs.  Ever since I added more carbs into my diet — like a banana in the morning and some sweet potato with dinner, I have been feeling on top of my game.  I have been stronger in my workouts; I have been sleeping better, and my energy level has not dropped leaving me yearning for an afternoon nap.

Let me tell you how bad my fatigue was — ya’ll might want to throw things at me.  When we went to see the new Batman movie…I fell asleep for a good 40 minutes.  I couldn’t help it!  It’s okay, it’s okay…I still understood the movie and caught the ending which is the important part anyway, right?  I enjoyed it very much!  I enjoyed my nap as well.  Anywhoo, these carbs are workin’ wonders for me.

Speaking of movies – Jason and I have been having some great movie nights at home lately!  Last night he made some gorgeous grassfed T-bones on the grill and I whipped up a fantastic salad (which you will get the recipe for below.)  After dinner we watched The Grey, and then one of my old 80’s favorites – Heathers.  Anyone ever see that movie?  What is it with Christian Slater?…why is he so creepy?  What the hell is he even doing now?…where did he go?

Okay — there is a real purpose for this post.  We’ve got to get some maintenance things out of the way.  Due to rehosting on my site — we have backtracked a little bit… but that’s okay.  The real issue is that all of you wonderful paleo folks that have subscribed to my blog will no longer be getting emails that update you on what the heck I’m doing.  Unless you re-subscribe!  You have to.  Know that I appreciate your support, and as my philosophy goes: I do this because I feel that the paleo lifestyle is a wonderful message that needs to catch on.  Even if you’re not a paleo junkie — new recipes and my endless rants are good enough reasons to re-subscribe, yes?  In addition, if you are so incredibly badass that you bookmarked my site for any reason — that’s right you’ll have to check that as well.  Just do it again so that the URL is updated.  I will forever be thankful to all of you for not only giving me your email once, but twice.  Ya’ll are awesome.

Now for a recipe!  Oh man, this one is a good one.  Sooooo happy I threw it together.  In my attempt to incorporate more safe carbs in my diet – I decided to try something new with two little butternut squashes I picked up at the farmer’s market.

My first thought when it comes to butternut squash is…well of course, butternut squash pie!  But these guys were much too little for that.  Oh, and you know…I’m trying to be good and all.  Urgh.  I will; however, be getting some squarshes, yes I said squarshes from my dear brother soon.  He lives in North Carolina and has promised to give me some from his garden when I go to visit in a few months.  Screw being a good — a big ol’ “I’m so excited about Fall Pie” is going to be made.

Anyway I did what most people would do with the squash; I roasted it…with red grapes!



  • 1 medium butternut squash, or 2 small ones – peeled & cubed
  • 1 c. seedless red grapes
  • 1 tbsp. coconut oil
  • 5 strips bacon
  • 6 oz. spinach
  • 1/8 c. pinenuts, toasted
  • 1/4 c. EV olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. stone-ground mustard
  • 1 tsp. fresh rosemary, minced


  1. Preheat oven to 400 degrees.
  2. Combine squash and grapes on a sheet pan lined with foil.  Toss with coconut oil.
  3. Roast squash and grapes for 20-25 minutes.  Squash will be fork-tender and grapes will burst a little bit.
  4. Meanwhile, cook bacon strips over medium heat in a large skillet.  Let them drain on a paper towel.
  5. Whisk dressing ingredients together (olive oil through rosemary) in a small bowl.
  6. Put spinach in a large salad bowl, crumble up bacon and add it to spinach.
  7. Remove squash and grapes from oven and allow to cool slightly while you toast your pinenuts.
  8. Add the squash and grapes to the spinach while they’re still warm so that the spinach wilts just a little bit.
  9. Sprinkle in pinenuts, add dressing, and toss lightly so that you don’t squarsh your squarsh.  Haha, I crack myself up.



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