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Detox Salad Cups

Prep Time: 25 minutes

Cook Time: 27-34 minutes

Servings: 8




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



  1. Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. Set aside.
  2. Spray coconut oil on both sides of each Crepini.
  3. Sprinkle tops with salt and pepper.
  4. Lay each Crepini over the top of a muffin cavity.
  5. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly.
  6. Turn the oven up to 425°F.
  7. 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.
  8. 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).
  9. To a large mixing bowl add roasted squash, greens, avocado and pumpkin seeds.
  10. Drizzle dressing over the top and toss to combine.
  11. Divide salad between Crepini cups and serve.



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