If you want to make a healing salad that is incredibly delicious, you have to try this one. It is simple and enjoyable to make. I make it a lot and always sad to see the empty bowl! It is such a great way to eat kale and squash together, two of the most healing foods a person can eat.
I used pumpkin seeds and goji berries in this salad but those two ingredients can easily be switched out to a different nut and dried fruit. I have used pecans and dried cranberries which is super amazing, as well as walnuts and raisins. Whichever combination you choose, simply roast the nuts or seeds first before adding to your salad.
With the holidays approaching, I guarantee you’ll be asked to bring something to an office or family gathering, so keep this recipe on speed dial. You will love me forever and so will the partakers!
Butternut Squash Kale Salad
1 large Butternut Squash (pick a squash with a long neck)
2 tbsp coconut oil
1 tsp pink salt
1 tsp black pepper
Roasting the Squash: Preheat oven to 400 F.
Peel and cut your butternut squash into bite-size pieces. Put the squash into a large bowl and add coconut oil, salt, and pepper. The oil will remain visible.
Cover a cookie sheet with parchment paper. Pour the squash evenly into the pan. Add the salt and insert into a preheated oven. Roast for 25 minutes or until tender, not mushy. Be careful not to over bake.
While the squash is roasting, prepare the kale mixture. This is therapeutic to watch the kale wilt as you stir it over and over.
12 oz bag of Chopped Organic Kale (Aldi has the best deal)
3 tbsp flax oil
3 tbsp olive oil
¼ cup of organic lemon juice
½ tsp pink salt
½ tsp black pepper
1 tsp granulated garlic
1 tsp onion powder
Mix together the oil, lemon juice, salt, pepper, garlic and onion powder in a small bowl. If you don’t have flax oil, use 6 tbsp of olive oil. Whisk it together until it is completely blended. Open your bag of kale and put it in a large bowl. Remove the thicker pieces of the kale vein unless you like the extra crunch. Pour the dressing over the kale and stir with a wooden spoon until the kale begins to break down and wilt. This will take at least 30 complete stirs or more so don’t grow weary. It is worth the stir! You can also use your hands and massage the oils into the kale. Either way is great!
Nuts, Seeds and Dried Fruit
Roast 1 cup of Pumpkin (or nuts/seeds) you choose at 400 F. oven for about 10 minutes. Check them to make sure they aren’t browning too quickly.
1 cup of Goji Berries
Blend together the kale mixture, cooled squash, pumpkin seeds, and goji berries. Pour into your favorite serving bowl.
Try not to eat the entire salad in one sitting!!
I Squash you with Love,