INGREDIENTS
3/4 lb
1 bunch of kale
3 cups
3/4-inch (2-cm) cubed peeled butternut squash
1
Avocado, pitted
1 pint
Brussels sprouts
1
Shallot
1 tbsp
Maple syrup
1
Salt and pepper
1/4
heaping tsp Turmeric
1/4 cup
Apple cider vinegar
1/4 cup
Grapeseed or vegetable oil
1 tbsp
Olive oil
1/4 tsp
Cumin
1 handful
Pumpkin seeds, toasted
2 tbsp
Greek yogurt