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Lacinato Kale & Roasted Butternut Squash Salad

Adapted from http://paleoinpdx.com/2018/12/05/kale-and-butternut-squash-saladwith-orange-vinaigrette/

Ingredients

  • 4 cups Butternut Squash, peeled and cubed (carefully)
  • 1 tbsp high heat Oil (avocado, coconut, safflower, etc.)
  • 1 bunch Lacinato Black Kale, roughly chopped
  • Salt & Pepper, to taste
  • Drizzle of Olive Oil
  • 1/2 cup Nuts, roughly chopped (dry toast for extra flavor)
  • 1 Apple, chopped into small chunks
  • 3/4 cup Pomegranate Seeds
  • shaved Cheese of your choice (parmesan, sharp cheddar)
  • Dressing of your choice, homemade or bought

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. To the pan, add butternut squash cubes, high heat oil, and sea salt and black pepper to taste. Roast in oven for 45 minutes, stirring halfway through. Once done, set aside to cool.

  2. Add chopped kale to a large bowl. Sprinkle salt and a drizzle of olive oil. Then, massage with hands for 2-3 minutes to soften and flavor the kale.

  3. Next, add the apple, roasted butternut squash and nuts.

  4. Either prepare a dressing or add in one you bought. Pour the dressing on top and toss to coat. Then gently mix in the pomegranate seeds and serve.