Spiralized Delights | 8382 | Spiralized Delights
BUTTERNUT SQUASH NOODLES
WITH SAGE, KALE, ALMONDS & GOAT CHEESE
MAKES 2 SERVINGS
Savory, warming, and packed with nutty-sweet butternut squash, this is
the perfect cozy dinner to enjoy when the weather gets chilly.
INGREDIENTS:
1 butternut squash, bulbous
area removed, sha peeled
and spiralized
1 Tbsp. olive oil
cup fresh sage leaves
medium onion, sliced
with Slicer Blade
2 leaves kale, washed, dried,
trimmed, and chopped with
Slicer Blade
Salt and pepper to taste
cup crumbled goat cheese
¼ cup sliced toasted almonds
Red pepper flakes to garnish
(Optional) Oven Roasted
Salmon filets (pg. 46)
DIRECTIONS:
Prep all ingredients.
In a large skillet, heat 1 Tbsp.
olive oil. Add onions and cook
until translucent. Add butternut
squash noodles and cook for 4
minutes, tossing throughout. Add
chopped kale, sage leaves, salt
and pepper to skillet and cook for
an additional 4-5 minutes.
Sprinkle the goat cheese and
almonds over the skillet and
garnish with red pepper flakes
and additional salt, and pepper,
if desired. Divide between
bowls and serve alongside
salmon, if desired.
BEET NOODLES
WITH WALNUTS, CHARD, ORANGE, & TARRAGON
MAKES 2-4 SERVINGS
This earthy, flavorful dish brings depth, color, and texture to your plate.
INGREDIENTS:
3 cloves garlic, sliced
with Slicer Blade
1 yellow onion, sliced
with Slicer Blade
1 orange, peeled, sliced with
Slicer Blade, then cut into
bite-sized segments
3 leaves Swiss chard,
chopped with Slicer Blade
2 tsp. dried parsley
1 tsp. dried thyme
4 large beets, scrubbed*
and spiralized
¼ cup fresh tarragon
½ lemon, cut into wedges
for squeezing
¼ cup walnut halves and pieces
1 Tbsp. olive or sunflower seed oil
½ cup crumbled goat cheese
Salt and pepper, to taste
2 Tbsp. - ¼ cup Tarragon Dijon
Dressing (pg. 121)
*See pg. 31 for scrubbing
technique
DIRECTIONS:
Prep garlic, onion, orange, chard,
and beets in the Veggie Bullet as
directed, into separate bowls.
Heat a large, dry pan over
medium-high heat. Add walnuts
and toast for 1-3 minutes until
slightly browned and fragrant,
stirring constantly to prevent
burning. Transfer to a small dish
and set aside.
Wipe down the pan and return
to medium-high heat. Heat 1
Tbsp. olive oil, then add onion
and garlic, along with dried
parsley and thyme, stirring
until translucent.
Season with salt and pepper,
then add spiralized beets
and sauté for 7 minutes. Add
tarragon, chopped chard, and
orange slices, and squeeze the
lemon juice on top. Cook for an
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