I eat salad everyday. Most of the time it’s either: spinach, kale, arugula, green leaf, or romaine lettuce. I use various toppings: cucumber, carrots, bell peppers, pomegranate seeds, avocado…you get the picture. Normally when I make salad, my husband makes it very clear he only wants “a little bit”. After serving him THIS salad, he says to me, “Is there any more?” there wasn’t, so I told him it was gone. He said, “Why when you make a salad that I like, you only make a little? But when it’s a salad I don’t like you make a lot?” LAUGHING OUT LOUD. I used a large head of kale, an entire butternut squash and 1 apple—definitely not a small salad. But it was SO GOOD, that my meat eating, vegetable avoiding, husband wanted seconds! #husbandapproved
Raw Kale Salad with Roasted Butternut Squash
- 1 Butternut squash
- 1 bunch of Kale (I used Lacinato)
- 1 apple (I used fuji)
- 1 Tablespoon Coconut oil
- sea salt
- Dijon Vinaigrette Salad Dressing
Roasted Butternut Squash Instructions:
Peel your Butternut Squash with a vegetable peeler.
Cut off small end of squash, then cut large end in half. Scoop out the guts.
Place squash in Pyrex casserole dish, or a rimmed baking sheet. Add 1 Tablespoon of Coconut oil. Sprinkle with salt and pepper to taste.
Roast squash in (400º F) oven for 45 minutes to 1 hour. Stir every 15 minutes while roasting.
Kale Prep Instructions:
Rinse Kale well.
Tear leaves off stems into salad size pieces.
Use salad spinner to remove excess water from kale.
Place Kale in a large bowl.
Pour in desired amount of pre-made Dijon Vinaigrette
Massage the dressing into the Kale with your clean hands.
Wash hands. Wash your apple. Slice the apple as desired: cubes, matchsticks…
I sliced small matchsticks. Toss apple in with kale.
When Butternut Squash is finished, put it on top of Kale and apples. I like the butternut squash slightly warm so I eat it right away.
Let me know what you think!