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Kumquat Butternut Cranberry Salad

Cook Time
30 minutes
6 g
Total Fat
26 g
Saturated Fat
3 g
49 g
Dietary Fiber
14 g


  • 12 cups baby lettuce
  • 1 avocado, diced
  • 1/4 cup walnuts, toasted
  • 5 blood oranges, juiced
  • 2 cups butternut squash, cubed
  • 8 kumquats, sliced
  • 1 1/2 tsp agave nectar
  • 1/4 tsp dried cranberries
  • 5 1/2 tsp extra virgin olive oil
  • 2 tsp blood orange zest
  • 2 tsp lemon zest
  • 3 tbsp blood orange juice
  • 2 tbsp lemon juice
  • 1 tbsp cilantro, chopped
  • 1 tbsp parsley, chopped
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp chili powder


  1. Place cubed butternut squash in a bowl.
  2. Add 1 1/2 teaspoons of extra virgin olive oil and season with salt and pepper. Toss to coat.
  3. Place butternut squash on pan covered with foil and bake at 400 degrees for 20 minutes, or until soft and slightly colored at the tips.
  4. Toss sliced kumquats in a bowl with agave nectar. Place on pan covered with foil and bake for 10 minutes.
  5. While the butternut squash and kumquats are cooking, mix the dressing.
  6. To make the dressing, combine blood orange zest, lemon zest, blood orange juice, lemon juice, chopped cilantro, chopped parsley, cumin, paprika, chili powder, and 4 tablespoons of extra virgin olive oil in a bowl and whisk. 
  7. After the butternut squash and kumquats are done cooking, put them in a large serving bowl with baby lettuce, diced avocado, toasted walnuts, juiced blood oranges, and dried cranberries.
  8. Mix with dressing.

Tags: Dinner, Cooking, Recipes, Lunch

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