Fall harvest salad

*Editor’s note: This information was published in the October 2022 issue of Heartfelt Magazine, CHM’s monthly magazine that provides CHM membership-related tips and tricks, medical advice from doctors, testimonies from CHM members, and more. Please refer to the CHM Guidelines and applicable web pages for the most up-to-date information regarding CHM membership, sharing eligibility, and ministry news.*

By CHM staff member Jeri Ball

For a delicious new recipe that matches the fall aesthetic and season, this fall harvest salad with ginger dressing might be your new best friend.


  • 1 medium butternut squash, cut into bite-sized cubes
  • 1 TBSP avocado oil
  • 1 package of fresh arugula
  • 1 package of fresh spinach
  • 1 avocado diced
  • ½ cup of crumbled goat cheese
  • ½ cup of chopped pecans or walnuts (optional)
  • 1/3 cup of dried cranberries



  • ½ cup olive oil
  • 3 TBSP rice vinegar
  • 2 TBSP apple cider vinegar
  • 2 TBSP grated fresh ginger
  • 1 TBSP tamari
  • 2 tsp sugar substitute (I use Swerve)
  • 2 garlic cloves minced
  • ½ tsp salt
  • ¼ tsp pepper



  1. Preheat oven to 400 degrees
  2. Toss cubed butternut squash with avocado oil and spread on cookie sheet
  3. Roast in preheated oven until browned, approximately 35- 40 minutes
  4. Allow to cool
  5. Toss all ingredients together in large serving bowl
  6. For the ginger salad dressing, whisk all the ingredients together and serve on the side




Do you have a favorite healthy recipe? We’d like to share it! CHM members can submit their recipes to editor@chministries.org for consideration in future magazines.

©2023 Christian Healthcare Ministries. All rights reserved.