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!

Refreshing Summer Salad

Do you have a 4th of July BBQ, picnic, or potluck tomorrow for which you have no idea what to make? Well you’re in luck. 

This salad is the opposite of boring. It has no lettuce, for one, and it had a ton of different textures. Another added bonus? You can make it tonight! 🙂

Refreshing Summer Salad

Veggies:

1lb green beans, trimmed (super strict paleo people, try asparagus)

1 red onion, halved and thinly sliced

1 dry pint of grape/cherry/or baby heirloom tomatoes, halved

1 belgian endive, chiffonaded

1 bell pepper, sliced into strips

Dressing:

2 Tbsp. Dijon Mustard

2 Tbsp. Red Wine Vinegar

1 Tbsp. Olive Oil

1/4 tsp Flavorgod Garlic Lovers Seasoning (or 1/8 tsp granulated garlic and 1/8 tsp Italian Herbs/Seasoning)

Pinch of Sea Salt and Pepper

2tsp-1Tbsp honey

Set some salted water to boil as you prep your veggies.

Once the water has come to a boil, toss your trimmed green beans in there.

As soon as your green beans are bright green and al dente, pull them out and rinse under cold water or shock them in an ice bath. Let them drain/dry off fully. 

In a large bowl (could be your serving bowl if you want) combine and whisk together all dressing ingredients. 

Add all vegetables to that bowl and toss. Check/adjust seasonings to taste.

Keep in fridge or on ice until it’s time to eat 🙂

  

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.