Wilted Spinach, Butternut Squash Salad

This tastes amazing. Let me start by saying that. This is a great option for a side dish now that it’s getting colder. It’s not quite a salad, not quite a veggie dish, but I’m still gonna call it a salad. 

Ingredients:

1.5lb butternut squash, peeled and cubed

1 medium red onion, diced

1 bag of spinach

2 Tbsp olive oil plus 1/4 c set aside

1 tsp coconut oil

1 Tbsp coconut sugar

1/2 c walnuts

1/4 c water

1/2 c red wine vinegar

1 small shallot, minced

1 clove garlic, minced

1 tsp dijon mustard

1 tsp honey

Salt and pepper to taste

Ready? There are lots of moving parts, so read through before you begin. Ok? Let’s begin. 

Preheat oven to 400 degrees F.

Prep your butternut squash and red onion. 

  

  
Toss with 2 Tbsp olive oil and a heavy sprinkle of sea salt and pepper. 

Pour onto a cookie sheet and arrange into a single layer. 
  
Place in oven. Roast for 40 min (toss around halfway through).

In a skillet, warm your 1 tsp of coconut oil (on low). 

Add walnuts and toast. 

Add coconut sugar and water. Allow to reduce. Stir occasionally and remove from heat once walnuts are “candied.” DONT BURN! 🙂

  
In your salad bowl, add red wine vinegar, shallot, garlic, dijon mustard, honey, and some sea salt and pepper. Slowly whisk in 1/4 c reserved olive oil. 

  
Add spinach, walnuts, and squash/onion mixture. Toss. 

  

Adjust seasoning if you wish. I served ours with some simple chicken. 
  

This salad would be great with a little goat cheese. Speaking from experience here. Either way, Enjoy!

Roasted Vegetable Salad

This is my take on California Pizza Kitchen’s salad. I think mine tastes better, though. Hehe. (Just kidding, corporate attorneys!)

This salad blends roasted or grilled veggies with crisp, fresh lettuces for a yummy variety of textures, flavors, and temperatures. You can add meat to make it a meal, or serve it on the side of your protein. Either way, this is no boring salad. Use prepackaged salad mix to make this even easier.

Roasted Vegetable Salad (cut everything into roughly the same size for even roasting)
1 eggplant or about half a dozen baby eggplants: sliced or quartered, respectively
1 bunch of asparagus (cut off woodsy ends)
1 zucchini, sliced or cut into coins
1 bell pepper, slices
1 shallot, sliced
Fat of choice
Sea salt, pepper, Italian herb blend
1-2 bags of salad mix (you can use a simple blend, spring mix, or just spinach)
Balsamic vinegar (optional)

Preheat oven to 400 degrees F.

Prep veggies and make sure they are completely dry.

Place all veggies in roasting pan, mix with fat of choice and seasonings. Toss.

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Keep in oven until veggies veggies are nice and roasted. This may take between 30-45 minutes. Once veggies are cooked, remove from oven.

Arrange your lettuce or salad mix of choice on a serving tray. Top with roasted vegetables and a drizzle of balsamic vinegar.

I topped mine with a cayenne pepper pan-seared chicken breast cut into pieces.

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I also added carrot sticks and fresh broccoli florets before serving.

Vegetarian Option
Serve as-is without meat.

Primal Option
Add a good blue cheese. The flavors work together really well.

Chile Relleno Frittata

I have a thing for chile rellenos. I always have. Whether they’re battered and stuffed with cheese, or lighter and stuffed with meat and veggies (paleo recipe forthcoming), chile rellenos always seem to taste delicious. Since the battered, cheese-stuffed, and fried chile relleno is NOT paleo, I got a little creative and made a frittata with the same basic flavor. I think you’ll be pleasantly surprised.

Chile Relleno Frittata
-4 eggs
-1 poblano/pasilla chile, diced (you could use an Anaheim chile if you prefer; you could also double the number of eggs and use a combination of chiles)
-Splash of almond milk or coconut milk (optional)
-Pepper, sea salt, menudo mix
-Cooking fat of choice

Preheat oven to 350 degrees F.

In an oven-safe pan, heat your fat of choice over medium heat. Add your diced chiles.

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Leave the chiles in the pan for a little while. Let them brown and char slightly (careful, hot chile pieces may jump!).

In a cup or bowl, whisk your eggs with a splash of coconut or almond milk. Add your seasonings.

Add egg mixture to hot pan.

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Remove from stove and place in your preheated oven until the center is set. When you remove it from the oven, allow it to cool slightly. Separate the edges of the frittata from the pan with a small spatula. When it’s cool enough to handle (or you can use oven mitts if you can’t wait), place a plate on top of the pan and flip. Your frittata should come right out.

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Slice and serve. Top with salsa or avocado if you wish.

Variations
-Limitless. Substitute any veggies. Broccoli, bell peppers, and asparagus would be fantastic.
-Primal option: add cheese to the top of the frittata before you place it in the oven. After all, it is a little blasphemous to have a chile relleno with no cheese.

Enjoy!