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Cauliflower Cranberry Pecan Pilaf


1 butternut squash, peeled and chopped into ½-inch cubes – yields approximately 2 cups of cubed squash (to view a tutorial on how to do this, click here)
1 teaspoon extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste
2 cups cauliflower florets
3 cups chopped kale
3 tablespoons chopped fresh curly parsley
2 tablespoons dried cranberries
6 pecan halves, roughly chopped
10 pistachios, roughly chopped
½ tablespoon pepita seeds
1 batch of homemade Catalina Salad Dressing

Catalina Salad Dressing
¼ cup red wine vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons gluten-free Dijon mustard
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon coconut nectar or raw agave nectar
Pinch sea salt



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