The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

This salad is full of fall flavors! It´s a great choice as a side dish to add to your Thanksgiving table or any winter holiday menu. Made with a creamy almond butter based vinaigrette that adds extra flavor. Enjoy!


For salad

  • 3 cups of butternut squash, roasted
  • 4 cups of arugula or other greens such as spinach or kale
  • 1 cup pecan halves or other nuts such as walnuts
  • 1/3 cup pumpkin seeds
  • ½ cup dried cranberries

For dressing

  • 1/4 cup brazil nut butter (or sub almond or cashew butter) made with the NutraMilk
  • 3 tbsp. balsamic vinegar
  • 5 tbsp. extra virgin olive oil
  • 2 tbsp. maple syrup (optional)
  • 5 tbsp. stoneground mustard
  • 1/2 tsp. salt, or to taste
  • 2–4 tbsp. water, to thin for desired consistency

For brazil nut butter

  • 2 cups raw Brazil nuts (270 g)
  • 1/8 teaspoon Pink Himalayan salt (optional)


    • Making brazil nut butter
      • Place Brazil nuts and salt in the NutraMilk container.
      • Press Butter cycle, set for 2 minutes.
      • Press Start.
      • Open the container lid. If necessary, set for an additional 1 minute for a creamier.

    • For dressing: Add all ingredients to a bowl and whisk until smooth and desired consistency is reached. Add more water for a thinner consistency.
    • In a large bowl, combine 3 cups of roasted butternut squash (cubed), all arugula leaves, ⅔ cup of pecans, ½ cup cranberries and pumpkin seeds.
    • Gently toss with dressing.
    • Top with remaining pecans & cranberries. Enjoy!