A roasted butternut squash kale salad with a creamy maple tahini dressing.
Author: Nikole Goncalves
1bunch of washed & de-stemmed kale
2green onions sliced
Salt and pepper to taste
Roasted Butternut Squash
1tbspmelted coconut oil
pinchof sea salt and pepper
1tbspapple cider vinegar
pinchof salt and pepper
Pre-heat oven to 400F.
Place cubed butternut squash onto a parchment lined cookie sheet, drizzle with coconut oil, salt and pepper. Roast in the oven for 30 min (tossing half way through) until golden brown and fork tender. Once cooked, set aside to cool for 15-20 min.
In a large bowl, throw in your washed and dried de-stemmed kale and massage with olive oil, lemon juice and a pinch of sea salt for about 1 minute.
Add cucumber, celery, green onion, cilantro and avocado to the kale and mix.
Add cooled roasted butternut squash and drizzle (soak) with the maple tahini dressing and toss well.
Simply blend all the ingredients into a high-speed blender until smooth. You can store this dressing in the fridge for 3-5 days.
Optional: You can sprinkle some sprouts and pumpkin seeds for some extra crunch and protein.