INGREDIENTS
1
Avocado
1 pint
Brussels sprouts cut into slivers
3 cups
Butternut squash
1
lbs Kale
1
Shallot
1 tbsp
Maple syrup
1
Pepper
1
Salt
1/4 tsp
Tumeric
1/4 cup
Apple cider vinegar
1/4 cup
Neutral flavored oil
1 tbsp
Olive oil, extra virgin
1/4 tsp
Cumin
1 handful
Pepitas, toasted
2 tbsp
Greek yogurt, plain nonfat