Your Cart

You are away from FREE SHIPPING
🎉 Congrats! You've unlocked FREE SHIPPING!
[{ formatPercentage(Cart.freeShippingPercentComplete(), 0) }]
Sign in or create an account to unlock FREE SHIPPING at $25!

Free gift with purchase over !

Your cart is currently empty

Fill your cart with your favorite products and make your meals healthy and exciting again!

Butternut Squash Kale Autumn Salad

November 25, 2017



Butternut Squash Kale Autumn Salad

 

As the temperatures dip, it's natural to start craving warmer and more savory dishes. Fulfill your autumn cravings and stock up on local produce with delicious, antioxidant-rich butternut squash, kale, Brussels sprouts, and pecans. Layer on Primal Kitchen® Avocado Oil for a subtle creaminess, and Primal Kitchen® Honey Mustard Vinaigrette for that perfect hint of sweet and tangy. For more amazing recipes by Cameron Linville, check out her blog The Freckled Foodie!

 

 

About Cameron Linville

Cameron lives in New York City, where's she's a passionate foodie, recipe creator, and food photographer.

For Cameron, food has always been a way to bring people together. Her favorite memories growing up—be it Friday night grill outs or Saturday football games—all centered around food. Nothing makes Cameron happier now than experimenting in the kitchen, and bringing people she loves around the table for delicious meals.

Looking for more delicious dishes designed by Cameron Linville? Be sure to visit her blog, The Freckled Foodie, and follow her on Instagram at @freckledfoodie!

 

 

ROASTED BUTTNERNUT SQUASH AND PECAN SALAD

Ingredients

  • Kale (1 bunch)
  • Butternut squash (1/2)
  • Brussel sprouts (1 large handful)
  • Pecans (1/2 cup)
  • Goat cheese
  • Primal Kitchen® Avocado Oil 
  • Primal Kitchen® Honey Mustard Vinaigrette 
  • Salt and pepper (to taste)

 

Instructions

  • Chop the butternut squash into small 1/4 inch pieces.
  • Wash and cut the Brussels sprouts in half, first horizontally and then vertically.
  • Toss the butternut squash pieces and brussel sprouts in Primal Kitchen® Avocado Oil, salt, and pepper.
  • Place the vegetables in the oven on a parchment-lined baking sheet at 425 degrees.
  • Cook the squash until soft, and begin to crisp on the edges (~30 min) and the Brussels sprouts until they begin to brown (~15 min).
  • While the vegetables are cooking, clean and de-stem the kale.
  • Massage the kale with Primal Kitchen® Honey Mustard Vinaigrette and place into a bowl.
  • Once the vegetables are done cooking, place them in a bowl with the kale and top with pecans and crumbled goat cheese.
  • Enjoy!

Ready to Make It?

Add the items featured in this recipe to your cart, and start spicing up your recipe game!



Also in Recipes

Keto Tex-Mex Stuffed Chicken Breasts

Keto Tex-Mex Stuffed Chicken Breasts

Stuffed chicken breasts are a piece-of-cake cooking hack to enhance flavor and variety in plain boneless, skinless chicken breasts. Our keto-friendly stuffed chicken breasts are the antithesis of mundane. Poblanos and Oaxaca cheese add a touch of Tex-Mex flair, and mayo with avocado oil glues the pork rind coating to the chicken breasts.

Read More

5 Ingredient Pappardelle with Spicy Arrabbiata Meat Sauce

5 Ingredient Pappardelle with Spicy Arrabbiata Meat Sauce

Read More

Keto Spicy Lasagna

Keto Spicy Lasagna

Our keto spicy lasagna recipe includes the expected oozing, tender layers of meat-cheese-sauce with a pleasant kick from crushed red chiles commingled with the sunshiny flavor of organic tomato paste and diced tomatoes in our arrabbiata sauce.

Read More