Preheat oven to 400 degrees.
Place squash on baking sheet and toss in 1 Tbs. melted coconut oil, sprinkle with salt. Spread out to single layer. Roast for 30 minutes toss with spatula half way through cooking.
While the squash is in the oven, place a small sauce pan on medium heat and pour in the Balsamic vinegar. Bring to a gentle boil, then reduce the heat to medium-low and let simmer, stirring occasionally, until the vinegar is reduced to about 1/4 cup (about 20 minutes).
Candied Pecans (Can be made ahead and stored in an airtight container.)
Set nonstick skillet over medium heat and add all
ingredients except pecans. Cook over medium heat for until the sugar dissolves
and the mixture is bubbling. Add pecans and cook for a approximately 3
minutes, stirring to coat the pecans in the glaze.
Remove from the heat, and spread the pecans out on parchment
paper to let cool completely. Break apart and store in airtight container
for up to one week or use immediately.
Assemble the salad
Place washed baby spinach in two large bowls. Top with warm butternut squash and rinsed blueberries. Add candied pecans and drizzle with vinegar reduction. Enjoy!