Zip Top Warm Spiced Salad

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“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.