Roasted Butternut Squash and Kale Salad

Roasted Butternut and Kale Salad

I hope all of you in Canada enjoyed a wonderful Thanksgiving full of family, friends and good food!  We went down to see Nelson’s family and I made my Roasted Butternut Squash, Bacon and Sage Salad.  Squash is one of my favourite vegetables and it’s so versatile.  My new recipe, Roasted Butternut Squash and Kale Salad, is great anytime of day including for breakfast.   This salad pairs well with a piece of meat or chicken for a complete meal and tastes good cold or hot, although I prefer hot.

Roasted Butternut Squash and Kale Salad

The recipe includes toasted pumpkin seeds which have a lovely nutty flavour.  Just make sure when you’re toasting them, that you use low heat so you don’t burn them.  High heat damages the fragile fats in nuts and seeds and oxidizes them.  You do not want to consume oxidized fats as they cause free radical damage in your body.

Roasted Butternut Squash and Kale Salad

I also recommend organic, raw nuts and seeds to avoid pesticides.  When the nuts and seeds are raw you know they haven’t been exposed to heat so their oils won’t be damaged and the enzymes will still be intact.  All raw foods contain enzymes which help your body digest them.

Roasted Butternut Squash and Kale Salad

Roasted Butternut Squash and Kale Salad
Recipe Type: Salad
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
A delicious salad perfect for cooler weather that can be eaten hot or cold.
Ingredients
  • Salad
  • 1 medium sized butternut squash
  • 1 bunch of Kale
  • 2 small onions, diced
  • 3 garlic cloves, minced
  • 1/2 c raw pumpkin seeds, toasted
  • Dressing:
  • 1/4 c macadamia nut oil
  • 1/4 lemon, juiced
  • 1 tbsp raw honey
  • 1 tsp stone ground mustard
  • 1/2 tsp Himalayan rock salt
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line baking sheet with parchment paper.
  2. Peel butternut squash using a vegetable peeler. Then cut in half and scoop out the seeds and cut into bite sized cubes. I used to trim the peel off the cubes with a knife which removes a lot of the squash too. Once I discovered that you can use a vegetable peeler to peel squash it made my day. It’s so much easier and only takes the peel off so you’re leftover with more squash, and thats never a bad thing.
  3. Add the onions and garlic as well as some sort of cooking fat like coconut oil, ghee or lard and roast for 40-50 minutes until tender. Stir occasionally to coat the veggies in the fat once it’s melted.
  4. Remove the kale from its stem and chop into bite sized pieces. Steam until tender but don’t overcook.
  5. To toast the pumpkin seeds you can either put them in a pan in the oven or toast on the stovetop. They toast quickly so watch them carefully, stirring occasionally.
  6. To make the dressing mix the macadamia nut oil, lemon juice, honey, mustard and salt in a small blender or food processor.
  7. Add the squash mixture to a large bowl and mix in the kale. Pour the dressing on top and add the pumpkin seeds then stir to combine.

 



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