INGREDIENTS
1
Butternut squash, large
1
Crispy sauteed shallot
2 cloves
Garlic
2 cups
Kale, loosely packed
3 cups
Shiitake mushrooms, loosely packed
1 cup
Balsamic vinegar
2 tbsp
Coconut sugar
1
Healthy pinch sea salt
1 tbsp
Avocado or coconut oil
1 tbsp
Avocado or melted coconut oil
2 tbsp
Coconut aminos
1/2 cup
Walnuts