Pumpkin Salad

Pumpkin Salad

Ingredients:
5 cups of ½-inch cubes pumpkin flesh or butternut squash
2 tablespoons butter
2 tablespoons orange juice
1 1/2 tablespoons walnut oil
Juice of 1 lemon
1/2 cup toasted walnuts
1 pound fresh baby arugula
1/2 cup fresh berries
Freshly ground black pepper, to taste

Directions:
Preheat your oven to 450 degrees.
Melt the butter and mix with the pumpkin or butternut squash cubes. Add
pepper to taste.
Put on a baking sheet and roast for approximately 15 minutes. Turn the cubes
over and roast for another 15 minutes until they are soft. Allow to cool at room
temperature.
Mix the orange juice, walnut or macadamia oil and lemon juice in a bowl. Add
the walnuts and arugula and stir to coat with the vinaigrette. Add pepper.
Add the roasted pumpkin or squash with berries and toss lightly.
Chicken Salad With Grapes
Serves 4
Shredded chicken is a staple on the Paleo diet. Full of protein, flavorful and easy
to prepare, keep some on hand at all times. One easy way to cook chicken in
quantity is to cook 4-5 boneless, skinless chicken breasts in the slow cooker with a
small amount of liquid. Shred the chicken and refrigerate it for quick Paleo meals.
This chicken salad is just one of the many uses for shredded chicken.