Description
This Butternut Squash Salad with Pomegranate and Kale is full of superfoods.
Ingredients
Scale
SALAD
- ½ large butternut squash peeled, seeded, and chopped
- 2 tbsp avocado oil
- Sea salt and black pepper, to taste
- 4 cups baby Kale
- Seeds from half a pomegranate
- 3 tbsp pecans
- 1 tbsp Hemp Hearts
DRESSING
- 2 tbsp avocado oil
- 2 tbsp lemon juice
- 1-ounce orange juice
- 2 tsp organic maple syrup
- 1/4 tsp cinnamon
- Freshly ground black pepper and sea salt to taste
Instructions
- Preheat oven to 400F.
- Place squash on a lined baking sheet. Drizzle with oil, cinnamon, and salt. Toss to combine. Roast for 25 minutes.
- Next, wash, and prep the kale and de-seed the pomegranate.
- Assembly the kale, pomegranate, pecans, and Hemp Hearts in a large salad bowl. Set aside.
- Combine all dressing ingredients in a small bowl. Wisk together until smooth.
- Take out baked squash and let it rest for a few minutes. Then add the squash to the salad bowl.
- Drizzle with dressing and toss, toss, toss to get everything nicely coated. Enjoy!
Notes
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