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Butternut squash soup recipe: https://www.flavcity.com/3-fall-soup-recipes/
Salad recipe: 3 eight ounce chicken breast
1 bunch lacinato kale
1 cup pre-cooked wild rice
2 cups cauliflower rice
1/2 cup pumpkin seeds or chopped nuts
1/4 cup dried cherries or raisins
For the Dressing:
1/2 cup avocado oil mayonnaise
1.5 tablespoons maple syrup
Juice of 1 lemon
1.5 teaspoons stone ground mustard
1 teaspoon tamari soy sauce
1/4 teaspoon salt
Few cracks of pepper*
You can easily double the recipe and use the Vitamix Immersion Blender to mix it.
For the dressing, add all ingredients to a bowl and whisk well. Check for seasoning and set aside.
Season the chicken with a good pinch of salt and pepper and cook in a large preheated cast iron pan for 4 minutes on the first side and 3 minutes on the second time. Allow to rest under tin foil.
Finely chop the kale and add to a large bowl along with the wild rice, cauliflower rice, pumpkin seeds, cherries, a 1/4 teaspoon salt, and a few cracks of pepper. Dressing the salad, or wait until right before you are ready to serve, and top with sliced chicken.
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