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Primal Goat Cheese, Spinach and Pumpkin Salad

April 29, 2013 By Caitlin Weeks

Primal Goat Cheese, Spinach and Pumpkin Salad –

Here is a special guest post from a great blog called The Kitchen Rag! Also make sure to like her on  her page on Facebook! Diana Glasser is a blogger and Hawthorne nutrition student in Portland, Oregon. She is married to my younger sister’s soon to be husband’s brother. My sister is marrying Micah Glasser in June 2013 and Diana is married to his younger brother Clayton Glasser, I hope that all makes sense, LOL.(You can see Micah making Primal Pizza on my blog here.)

Me and Diana met up once for grass fed burgers in SF (at Roam) and hit it off right away talking all things health and we have been blogger buddies ever since (and soon we will be family!).

From The Kitchen Rag:

This is a dish I came up with one day by accident. I had a butternut squash that was in need of being cooked and some spinach that was begging to be made into a salad. We all get pretty creative when we are hungry and processed foods and flour are not an option!

I find that this salad is great as a side dish for dinner or as the main option for your lunch. You could always add some grass fed meat to it to make it even more filling. I have tried it several different ways and it never fails to satisfy me. It is super simple to put together but it sure looks gourmet – my friends are always impressed when I make it even though it takes me no time at all 😉

Primal Goat Cheese, Spinach and Pumpkin Salad

Ingredients

  • Butternut squash or Japanese pumpkin (common on the West Coast)
  • 1 cup of walnuts
  • 10 ounces of spinach or more if you like
  • 1/2 cup of raw feta or chevre
  • 2 tablespoons of coconut oil
  • 1 tsp of cracked pepper

Instructions

 

Primal Goat Cheese, Spinach and Pumpkin Salad

 

1. Roast the butternut squash for thirty to forty five minutes at 375*.
 
2. Remove from the oven and let cool.
 
3. Cut it in half.

 

Primal Goat Cheese, Spinach and Pumpkin Salad

4. Scrape out all the seeds.

I love cooking with winter squash. Its not only very delicious but also has anti-innflamatory and anti-carcinogenic properties.
It’s the combination of antioxidant and anti-inflammatory compounds in
winter squash that have shown this food to have clear potential in the
area of cancer prevention. Prostate cancer is the
cancer type that has been of greatest research interest in this regard,
followed by colon cancer, breast cancer, and lung cancer.(Source)

 

Primal Goat Cheese, Spinach and Pumpkin Salad

 

      5. Cut it into slices.

 

Primal Goat Cheese, Spinach and Pumpkin Salad

 

        6. Peel off the skin.
 
 
Primal Goat Cheese, Spinach and Pumpkin Salad
             You will get a nice pile of butternut squash peels that are great for your compost pile!
Primal Goat Cheese, Spinach and Pumpkin Salad

 

  7. Then cut the slices into small cubes and place it aside on a plate.

 

Primal Goat Cheese, Spinach and Pumpkin Salad
8. Place the two tablespoons of coconut oil in a pan and turn the stove on at low heat.
Not sure about coconut oil? Read this great article about the benefits of coconut oil. Get high quality coconut oil here
Primal Goat Cheese, Spinach and Pumpkin Salad
 
   9. Throw in the spinach and saute it lightly – not too much!

 

Primal Goat Cheese, Spinach and Pumpkin Salad
Spinach is packed with nutrients and once it is sauteed there should be no more concerns about oxylates. George Mateljan on the World’s Healthiest Foods says:
The vitamin K provided by spinach — almost 200% of the Daily Value in one cup of fresh spinach leaves and over 1000% of the Daily Value in one cup of boiled spinach (which contains about 6 times as much spinach)—is important for maintaining bone health. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Additionally, friendly bacteria in our intestines convert vitamin K1 into vitamin K2, which activates osteocalcin, the major non-collagen protein in bone. Source
Primal Goat Cheese, Spinach and Pumpkin Salad
 
10. Place the spinach in a bowl and set it aside.
11. Throw the walnuts on a cookie sheet and place it in the oven for a couple of minutes. Be careful as it is easy to burn the nuts. I have done that multiple times. They weren’t done and then they were burnt. It happens fast so keep a close eye on them!

 

Primal Goat Cheese, Spinach and Pumpkin Salad

 

13. After you’ve roasted the walnuts and set them aside, its time to crumble the raw feta/chevre. Whichever one you prefer or have on hand. Raw cheese and raw milk are also great sources of vitamin K. Find a local farmer near you to get milk that has not been pasturizes so it still has important ezymes and beneficial bacteria! Look here to find a farmer guide

 

Primal Goat Cheese, Spinach and Pumpkin Salad
 
     Now you are ready to assemble the salad!

 

Primal Goat Cheese, Spinach and Pumpkin Salad

 

     14. Place the butternut squash in a big stirring bowl.

 

Primal Goat Cheese, Spinach and Pumpkin Salad
 
15. Throw in the sauteed spinach.

 

Primal Goat Cheese, Spinach and Pumpkin Salad
 
16. Mix it well.

 

Primal Goat Cheese, Spinach and Pumpkin Salad

 

                 17. Place it in a serving dish.

 

Primal Goat Cheese, Spinach and Pumpkin Salad
 
18. Sprinkle the cheese on top.

 

Primal Goat Cheese, Spinach and Pumpkin Salad

 

  19. Then add the walnuts and some cracked pepper.

 Primal Goat Cheese, Spinach and Pumpkin Salad

Primal Goat Cheese, Spinach and Pumpkin Salad

 

Enjoy!
 
 
Diana Glasser is a blogger and Hawthorne nutrition student in Portland Oregon. I hoped you liked this guest post from her blog called The Kitchen Rag! Also make sure to like Diana on her on Facebook! 
 
Please share this nourishing recipe with a friend!
Also leave a comment on how you personalized it to your special palette!


 

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Filed Under: Entrees, Side Items Tagged With: primal, raw cheese, raw milk, salad, vegetarian, vitamin K

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