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Butternut Squash Harvest Salad {Paleo, Whole30} -
Ingredients
  • subheading: Vinaigrette:
  • ¼ cup apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 6 tablespoons olive oil
  • Sea salt and black pepper to taste
  • subheading: Salad:
  • 1 medium butternut squash peeled and cut into ½” cubes (about 4 cups)
  • 8 slices nitrate free bacon
  • 6 cups kale chopped
  • 1 teaspoon olive oil + 1 tablespoon olive oil divided
  • Sea salt
  • ¾ cup pecans
  • 1 teaspoon ghee or coconut oil
  • 1 teaspoon maple syrup
  • Cayenne pepper
  • Cinnamon
  • Sea salt
  • 1 large honeycrisp apple or 2 smaller ones, thinly sliced
  • ½ cup dried cranberries (juice sweetened for Whole30)
  • 1 avocado peeled and thinly sliced
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