Recently it has been a little cold for LA, which I know is warm for the rest of the country this time of year, but it reminded me of how much butternut squash we would have in the winter in Colorado and all the things we would make with it, so it inspired me to make this warm salad for my lunch bowl.
- 3 cups chopped kale/lettuce/spinach of choice
- ½ cups chopped almonds
- ½ cup dried cranberries
- ½ English cucumber, sliced
- 1 butternut squash
- 2 cups cooked brown rice
- ½ tsp salt
- ½ tsp pepper
- ½ tsp sage, dried (1 Tbsp fresh)
- 4 Tbsp Primal Kitchen Orange Balsamic Dressing
- 1 cup Grilled Chicken Breast
Preheat oven to 400 degree F. Peel and gut the butternutsquash. Chop into small pieces (they roast faster this way). Spread the squashout on a baking sheet and drizzle with avocado oil, salt, pepper and sage.Roast for 40 minutes or until soft.
Heat pre-made rice. Or make 1 cup of brown rice in 2 cupsbone broth. Bring to a boil and reduce to a simmer (about a 2 on a stove top).Let simmer for 40 minutes or until all water is evaporated out. Set aside.
Lastly combine the kale, almonds, cranberries, cucumber in alarge mixing bowl.
When the butternut squash is done, mix with the brown riceand serve overtop the salad or mix everything together. Drizzle with balsamicdressing. Serve as a side.
*I keep the squash and rice separate so when I take it towork I ca heat up the squash and rice.
*Add grilled chicken, ground turkey (that’s what I did) or salmon to make this a main entrée.