This is our third year in a row where we have done the Whole 30 challenge in January! Such a great, healthy way to detox from holiday sugar indulgences (if you indulge…we did). I’m just about at the end of my list of ideas for this year’s Whole 30! So far I’m thrilled to have had success! You never know how new ideas will turn out, but these have been delicious!
Paleo and Whole 30 Kale roasted butternut squash salad
Ingredients:
4-6 servings (depending on how much salad you like)
5oz fresh baby kale
1 butternut squash, peeled, seeded and cubed
Extra virgin olive oil
Kosher salt
Pepper
1 large clove garlic, minced
1 1/2 tbl. dijon mustard (I use Westbrae Naturals for my Whole 30 compliant dijon)
3 tbl. apple cider vinegar
Method:
Preheat your oven to 425°F. Toss cubed butternut squash with olive oil and season with salt and pepper. Spread seasoned squash on a baking sheet lined with foil and bake at 425°F for 25 minutes. Remove from oven and cool completely. For the dressing first mash your minced garlic with 1/4 + 1/8 tsp. kosher salt using the back of a spoon to form more of a paste. Whisk dijon and apple cider vinegar into the garlic. While whisking slowly drizzle in 6 tbl. olive oil. Toss kale with roasted, cooled squash and dressing.
Delicious Primal Cooking 
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