Kale Harvest Salad
1
servingcoarsely chopped, 1/4 cup
cooked weight, 3/4 cup
25mm slicer + salad grid, 2 cup/serving
1/4 cup
Instructions
1. roast walnuts at 350 for 5m
3. Wash Butternut squash and slice lengthwise, remove seeds. Sprinkle cut side with cumin, coriander, cinnamon salt and pepper. Place cut side down on parchment & roast at 425 for 20-25 minutes or until fork tender but not mushy. Once cooled, peel away skin and slice into chunks
Recipe Costs
How much the ingredients cost to produce a given number of servings of this recipe.
$1.79 /
1 serving
$1.79 / serving |
100% costed
Allergens
Allergens from this recipe's ingredients will appear in this table.
| Allergen | Ingredient |
|---|---|
| tree nut - walnut | walnut |
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