Healthy Detox Salad. Roast 3 cups cubed butternut squash with 1 tbsp olive oil, ¼ tsp turmeric, ¼ tsp cumin, salt, and pepper at 425°F (220°C) for 25 minutes, stirring halfway. Whisk ¼ cup grapeseed oil, ¼ cup apple cider vinegar, 2 tbsp Greek yogurt, 1 tbsp maple syrup, and 1 minced shallot for dressing. Toss 1 bunch kale, 1 pint Brussels sprouts, roasted squash, and 1 oz. toasted pumpkin seeds. Drizzle with dressing, mix, then fold in 1 diced avocado.

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