Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

This recipe is dedicated to my loving mother and family. My mother and I made a similar version of this salad last year for Christmas. It was a hit! This Pomegranate and Butternut Squash Winter Spinach Salad is great served as a side dish to a main meal or served as a main course, topped with roasted chicken.

Pomegranates are packed with fiber, vitamins and minerals. Punicalagins are powerful antioxidants found in the juice and peel of the pomegranate which have been found to be three times more beneficial than antioxidants in green tea. Pomegranate seed oil (also known as punicic acid) is a type of conjugated linoleic acid whose intake has been linked to a reduction in body fat. Pomegranate consumption has also been linked to a reduction in inflammatory markers such as c-reactive protein and interleukin-6 which can help to fight off arthritis and joint pain and may lower risk for cancers and cardiovascular disease.

Pomegranate and Butternut Squash Winter Spinach Salad

Pomegranate and Butternut Squash Winter Spinach Salad

Pomegranate and Butternut Squash Winter Spinach Salad
Course:
Course:
Main Dish,
Protocol:
Protocol:
Autoimmune Solution (AIP), Candida Control and SIBO, Elimination Diet, Paleo, Thyroid Connection,

Servings

Servings:

4

4

Prep Time

25 minutes

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Ingredients

Ingredients

Salad
  • 6 1440 cups ml baby spinach
  • 1 14.787 tbsp ml extra virgin olive oil
  • 2/3 butternut squash about 2 cups, peeled and cubed
  • 1/3 80 cups ml pomegranate seeds
  • 1/4 60 cups ml green onions diced
  • 10 strawberries sliced
  • 1/2 120 cups ml parsley chopped
  • ground black pepper to taste
  • sea salt to taste
Dressing
  • 1/4 60 cups ml extra virgin olive oil
  • 1/2 120 cups ml lemon juice
  • 2 29.574 tbsp ml water
  • ground black pepper to taste
  • sea salt to taste

Instructions

Instructions

Salad
  1. Preheat oven to 400 degrees.
  2. Place cubed butternut squash onto a baking sheet. Drizzle with olive oil, salt and pepper.
  3. Bake butternut squash until tender- about 15 minutes.
  4. Add all other salad ingredients to a large bowl. Add baked butternut squash and toss.
Dressing
  1. Whisk all dressing ingredients together in a small bowl.
  2. Add dressing, as desired, to tossed salad and serve.
  3. Optional Addition: For those who can tolerate almonds, top with sliced toasted almonds for an extra crunch.
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