Prep Time: 25 minutes
Cook Time: 27-34 minutes
Servings: 8
Ingredients
For the Crepini Cups
8 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)Coconut oil spray, as needed
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
For the Salad
2 cups butternut squash, peeled and cut into 1-inch cubes
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups superfood greens
1 small ripe avocado, seeded & diced
3 tablespoons pumpkin seeds
For the Dressing
3 tablespoons extra virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon sugar-free maple syrup
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Directions
- Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. Set aside.
- Spray coconut oil on both sides of each Crepini.
- Sprinkle tops with salt and pepper.
- Lay each Crepini over the top of a muffin cavity.
- Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly.
- Turn the oven up to 425°F.
- Toss squash with olive oil, salt, and black pepper. Arrange in an even layer onto a lined or non-stick sheet pan. Bake, stirring occasionally until edges are crispy and squash is fork tender, 20-25 minutes. Remove from oven and set aside.
- Make the dressing: Combine all ingredients in a small mixing bowl. Whisk until smooth. Taste and adjust seasoning as needed. Set aside. (Note: this makes more dressing than what you'll need for the salad cups).
- To a large mixing bowl add roasted squash, greens, avocado and pumpkin seeds.
- Drizzle dressing over the top and toss to combine.
- Divide salad between Crepini cups and serve.
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