Sugarloaf Organics

CBD Infused Cilantro Shrimp Scampi


Fall Salad

Course Entree


  • 1 small butternut squash
  • 3 tbsp extra virgin olive oil, divided
  • 1/2 tsp. teaspoon kosher salt, divided
  • 1/2 tsp. freshly ground black pepper, divided
  • 1/2 tsp. teaspoon cinnamon
  • 1 bunch chopped kale (about 6 cups)
  • 3/4 cup chopped walnuts
  • 1 1/2 cups cooked farro
  • 1/2 cup dried cranberries
  • 2 cups  chopped apples (about 2-3 apples)
  • 4 oz shredded Pecorino-Romano cheese
  • 1/4 cup freshly squeezed orange juice
  • 1 tbsp. Dijon mustard
  • 2 tbsp. chopped shallot
  • CBD Oil


  • Peel, scoop out seeds, and cube butternut squash.
  • Sprinkle 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper on the squash
  • Spread on baking sheet and roast for 30 minutes at 400°F
  • In a skillet over medium heat, toast walnuts until golden brown
  • Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
  • For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper, and CBD oil in a bowl
  • Combine and Enjoy!
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