Zip Top Warm Spiced Salad

Free Shipping on orders over $49 Details

“You can never go wrong with a good salad, no matter what time of year it is.”

Zip Top Warm Spiced Salad

The right ingredients can make all the difference in the right salad for any season.

This Warm Spiced Salad has the perfect mix of fall and winter flavors. The really nice thing about salad, is that they’re super easy to switch out and substitute ingredients.

Check out the video and find the recipe below.

Let’s start with the seasoning. 

Master Spice Seasoning


3/4 c brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 ground cayenne
1/4 tsp ground allspice


    In a bowl, place the brown sugar, cinnamon, clove, nutmeg, salt, cayenne and allspice. Using your hands or whisk, mix well—until evenly combined. Set aside.

    Zip Top Warm Spiced Salad Recipe

    Warm Spiced Salad


    1 Honeynut or Butternut squash
    2 tbsp olive oil Master Spice Seasoning (see above how to make)
    2 cups walnuts
    1/4 cup coconut oil
    1 bundle (2 cups) of kale
    1 cup brussels sprouts Squeeze of fresh lemon juice
    2 cup vegetable stock or water
    1/2 cup quinoa
    1/2 cup wild rice


      Preheat the oven to 375°. Line a baking sheet with foil or parchment. Set aside. 

      Using a knife, cut off the top and bottom of the squash. Next, peel the skin entirely, cut the squash down the middle—length wise. Using a spoon, scoop out the gourd pulp and seeds. Then, use the knife to cut 1/2’’ slices. Place the slices on the baking sheet and drizzle with olive oil and 1-2 tbsp of Master Spice Seasoning. Bake in the oven for 20-25 minutes. Once fork tender and golden-brown, remove for the oven to cool for 15 minutes.

      While squash is baking, add coconut oil to a saute pan over medium heat. Once heated, add in remainder of Master Spice Seasoning and stir until the sugar has dissolved. Next, add in the walnuts and fold in the mixture until well coated. Remove from heat.

      Wash and pat dry the kale and brussels sprout. Next, tear the leaves from the stems. Stack the leaves and roll them into a full round and give the leaves a rough chop. Set aside.

      Using a knife, first, cut the brussels sprouts down the middle, length wise. Then, turning the flat side, thinly slice the brussels sprouts. Set aside.

      Place the kale and brussels sprouts in a Zip Top container, top with a splash of fresh squeeze lemon juice, shake well and place in the fridge.

      In a small pot, over medium heat, bring the vegetable stock to a full boil. Next, add in your quinoa/wild rice mix. Allow to reach a rolling boil, reduce heat to low and cover with a lid. Cook for 18-22 minutes until all liquid is fully absorbed. Remove from the burner and set aside to cool completely.


      Pomegranate Vinaigrette


      3/4 c pomegranate seeds
      1/2 c olive oil
      2 tbsp brown sugar
      1 tsp dijon mustard
      1 tbsp champagne balsamic vinegar
      2 tsp fresh lemon juice
      1/4 tsp salt and black pepper


        If using fresh pomegranate seeds: Use a paring knife to cut the pointed top off. Then, cut along the segment lines, crack open to expose the sections. Next, using the palm of your hand or a spoon, firmly knock the seeds loose. 

        Place the whole pomegranate seeds, olive oil, brown sugar, Dijon mustard, champagne balsamic vinegar, lemon juice, salt and pepper—into a blender. Blend on high until smooth in texture. 

        Assemble the salad—in your Zip Top with all components, topping with the vinaigrette. Seal the top, give it a toss and enjoy!

        Chef note: Add a desired amount of sharp cheddar cheese, or your favorite cheese.


        • Chocolate Banana Popsicles

          Bananas can help your body with digestion and heart health, and with dark chocolate being rich in antioxidants, you can indulge your cravings without sending your glucose levels through the roof. This Chocolate Banana Popsicle recipe is a perfect guilt-free snack.  Read more
        • Zip Top Wins on America By Design

          In June 2021, Zip Top’s founder and CEO, Rebecca Finell, was chosen to be part of a new series called America By Design. We’re so honored to have been part of this series and are thrilled that the America By Design judges loved Zip Top’s design.  Read more
        • Reusable Breast Milk Storage Bags | World Breastfeeding Week

          At Zip Top, we want to make breastfeeding simpler for moms. That’s why Zip Top’s founder, Rebecca Finell, launched the first reusable pure silicone breast milk storage bag in 2020. Read this article to learn more.  Read more
        • How to Make Your Own Trail Mix

          Trail mix is a classic snack for any outdoor adventure. Whether you’re looking to enjoy something sweet, savory, or even spicy, Zip Top containers make it easy to store and mix whatever you’re craving. Check out these recipes and learn how to make your own trail mix.  Read more
        • 5 On-the-Go Salads

          Salads have never been easier to take with you. Zip Top’s reusable silicone containers make it easy to take any salad on-the-go. Our containers are lightweight, won’t break, and keep the lettuce crisper longer. Click here for five delicious salad recipes you can take anywhere.  Read more