For the Dressing
3 Tbsp olive oil
2-3 Tbsp balsamic vinegar to taste
salt & freshly ground pepper to taste

For the Salad
1 package Cece’s Veggie Co. Organic Noodled Butternut
2 Tbsp olive oil
1 Tbsp butter (try Earth Balance if dairy free)
1 cup of button mushrooms, quartered
1 small shallot, thinly sliced
1 garlic clove, minced
3 cups baby spinach
salt & pepper to taste
Pumpkin seeds and Gorgonzola crumbles (optional as garnish)

How To:

  1. Prepare the dressing by whisking olive oil and balsamic vinegar together and seasoning with salt and pepper to taste. Set aside so that the flavors can start to mingle.
  2. In a large skillet, heat olive oil over medium high heat. Add noodled butternut and sauté until starting to soften, 4-5 minutes. Remove from heat and set aside. (Try not to overcook – the butternut should still have a little crunch!) 
  3. In the same skillet, melt the butter over medium heat. Add mushrooms and toss to coat. Let cook for about 3 minutes, then add the shallot.
  4. Continue to sauté the mushrooms and shallots, stirring often, for 2 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Remove from heat.
  5. In a large serving bowl, add noodled butternut and spinach. Whisk dressing until well combined and drizzle over veggies, tossing to coat evenly. Add mushroom mixture and toss again.
  6. Taste for seasoning and add salt and pepper as needed. Serve garnished with a sprinkle of pumpkin seeds and Gorgonzola cheese, if desired. Enjoy!