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Butternut Squash Salad with Poppy Seed Dressing {Paleo, Whole30}
Ingredients
  • subheading: Poppy Seed Dressing:
  • 3 Medjool dates softened
  • ¼ cup apple cider vinegar
  • 3 Tbsp almond milk unsweetened
  • ½ tsp stone ground mustard
  • ½ tsp onion powder
  • ½ tsp fine sea salt
  • ½ cup avocado oil or light flavored olive oil
  • ½ Tbsp poppy seeds
  • subheading: Salad:
  • 5 cups butternut squash peeled and cubed to ¾” pieces
  • 1 ½ Tbsp avocado oil sea salt for roasting
  • 4 cups kale chopped
  • 1 Tbsp avocado oil sea salt, for massaging
  • 2 cups Brussels sprouts shredded
  • 1 ½ cups pecan halves
  • 1 tsp coconut oil sea salt, to taste, for toasting
  • ½ cup dried cranberries fruit-sweetened for Whole30
  • 1 large apple or 2 small, diced (I used honey crisp)
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