Roasted Mushroom & Butternut Squash Salad

The summer is shaping up to be one of those blink-and-you’ll-miss-it sort of events. The ones where breathing is highly discouraged, lest you mutlitask more into a single minute that you’ve put into the plan.



*run and catch up*

I like when life is busy. I’m grateful when life it’s busy. It means I’ve carved out some semblance of being needed in this wondrous old world of ours. But, it also means I have to be careful to not fall into naughty patterns of comfort eating. That happens a lot when I’m pushing myself. I don’t want to sit down and take time to really care for my guts. I just wanna force-shove whatever childhood candy is within reach at the moment, and keep on running.

But, of course, taking time to be mindful about my eating, about my body, about what’s going in, and how it affects my ability for output, is worth a moment of focus. I’ve been trying lately to get really honest about my food choices. Stop falling into the cycles of what I’ve always used to ease stress or kick boredom, but rather, stop and say, “hey body. what do you really feel like eating today?”

More often than not, what I want to eat is green greens. Homemade pickles. Grilled asparagus. Portabellos cooked until tender in a rich, savory marinade. I want living food inside this body. Because the canned and packages crap take away all the fun of mealtimes. They remove the crunch. The oversweeten every experience. And they leave me feeling fat and bloated and generally shitastic.

So, as I refocus my energies (and travel a lot this summer and write a cookbook this summer and keep trying to play catchup with this thing called life) I hope you’re body will crave some of the things I’m craving and serving up. It’ll look a lot like the place where paleo meets veganism. Tons and tons and tons of truly live, beautiful fruits and veggies. No grains. Minimal sweeteners. Still quick and easy, but more of a focus on the stuff that looks so daggummed good, you wanna put it straight into your mouth. Now.


It’s gonna be a gorgeous season.



2 cups baby portabella mushrooms, halved
1 1/2 cup butternut squash, cubed
2 cloves garlic, finely chopped
3 tablespoons olive oil or grapeseed oil
1/4 cup pine nuts
salt and pepper, to taste
1 Herb Salad mix
3 ounces goat cheese
1 clove garlic
1 lemon, juiced and zested
1/4 cup olive oil
1/2 teaspoon dill
1 teaspoon raw honey
1/2 teaspoon onion powder
salt and pepper to taste


Preheat oven to 425 degrees.

Place portabella mushrooms and butternut cubes on a parchment-lined baking dish. Sprinkle with garlic, drizzle with olive oil, salt and pepper generously. Roast in hot oven for 18-20 minutes (ir until tender and carmelized), then toss in pine nuts and cook for 1-2 minutes, just until toasted. Remove and allow to cool slighty before tossing over salad greens.

Prepare the dressing as the mushrooms cool by mixing together goat cheese, garlic, oil, dill onion powder, honey, and salt and pepper in a blender until smooth. Drizzle over salad and serve immediately.