From the October/November 2018 issue
Serves 4


  • 2 medium acorn squash
  • 1 pound wild salmon
  • 1 TBSP fresh lemon juice
  • Sea salt, to taste
  • 1 TBSP coconut oil
  • 1/4 tsp ground nutmeg
  • 1 TBSP extra-virgin olive oil
  • 1 medium shallot, thinly sliced
  • 8 cups chopped kale
  • 1/3 cup chicken broth
  • 1/2 cup dried cranberries


  1. Preheat the oven to 400ºF.
  2. Line 2 baking sheets with parchment paper.
  3. Place the acorn squash on one of the baking sheets. Prick all over with a knife.
  4. Place the salmon

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