10 minutes
This salad is the perfect fall flavor combination. Combining the sweetness of buterut squash, the bitterness of kale, and the saltiness of toasted pumpkin seeds will leave you feeling full and satisfied.
45 minutes
2 cups cubed and roasted butternut squash
1/4 cup coconut oil, melted
1 tbs olive oil
1 bunch of kale
1 pomegranate
1/2 cup toasted pumpkin seeds
crumbly goat cheese to top it off
For the dressing:
3 tbs extra virgin olive oil
1 tbs apple cider vinegar
1 tbs real maple syrup
1/2 tsp rosemary & thyme (optional)
1. Preheat oven to 400 degrees. Peal and chop approx. 2 butternut squash into cubes. If the skin is too tough, roast the squash for 5-10 minutes to soften it up, then chop it into cubes.
2. Once cubed, coat squash with melted coconut oil, salt, pepper, and any other spices of choice. Spread onto a lined baking sheet and roast for 25-30 minutes
3. While squash is cooking, remove kale from the stalks and chop into small pieces. Throw into a large salad bowl and begin massaging the kale, until it turns a vibrant green and the texture has become softer.
4. Combine all ingredients for the dressing in a sealable jar and shake until well combined. Pour onto the kale evenly.
5. Cut the pomegranate open and remove all the seeds. Add to the salad.
6. Once the squash is finished cooking, remove from the oven and reduce heat to 325 degrees. Line a small baking sheet and add pumpkin seeds. Lightly coat them in olive oil, salt, and pepper. Cook for 10-15 minutes, checking them often so they do not burn!
7. When the squash and pumpkin seeds have cooled, add them and the goat cheese to the salad and enjoy!
"Massaging" the kale in this recipe helps break down the tough fiber in the kale, making it taste better and easier to digest.