Primal Kitchen Mustard Organic Dijon Description
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Keto
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Pale
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Vegan
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Organic
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Non GMO Project Verified
Bring on the dijon! Primal Kitchen® Dijon Mustard is here and full of complex, spiced flavor. Dare to dress up your favorite dishes in this USDA Organic, Certified Paleo, Keto Certified, and Whole30 Approved® delicious dijon mustard.
Free Of
Animal ingredients, GMO's.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Teaspoon (5 g)
Servings per Container: About 68
| Amount Per Serving | % Daily Value |
|
| Calories | 5 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 115 mg | 5% |
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| Total Carbohydrates | 0 g | 0% |
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Other Ingredients: Water, organic mustard seeds, organic vinegar, salt, organic tumeric, organic spices.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Winter Pasta Salad With Roasted Butternut Squash
[vc_row][vc_column][vc_column_text]This winter pasta salad brings together all the comforting flavors of the season in one colorful, nourishing dish. Sweet roasted butternut squash, peppery arugula, juicy pear and crunchy pumpkin seeds come together with a tangy maple-Dijon dressing that ties it all together beautifully. It’s hearty enough to serve as a light meal yet fresh enough to brighten any winter spread.
Winter Pasta Salad With Roasted Butternut Squash
Salad
- 3 cups butternut squash (peeled and cubed)
- 2 Tbsp. olive oil
- salt and pepper (to taste)
- 8 oz. rigatoni or penne pasta
- 2 cups arugula
- 1 pear (diced)
- 1/2 small red onion (thinly sliced)
- 1/4 cup pumpkin seeds (toasted)
- 2 Tbsp. chopped parsley
Dressing
- 3 Tbsp. olive oil
- 1-1/2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- pepper (to taste)
- Preheat oven to 425 degrees F. Toss 3 cups cubed butternut squash with 2 tbsp olive oil, salt and pepper. Spread on baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and crisp on edges.
- Boil 8 oz. rigatoni in salted water until al dente. Drain and rinse under cool water to stop cooking. Drizzle with olive oil to prevent sticking.
- In small bowl or jar, whisk together dressing ingredients until smooth.
- In large bowl, combine pasta, roasted squash, 2 cups arugula, diced pear, sliced red onion, pumpkin seeds and parsley. Toss gently.
- Pour dressing and toss until evenly coated. Serve slightly warm or at room temperature.
Get these ingredients and more at Vitacost.
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