Keyword Greens, Health Recipes, Live Pure Approved, Salad, Vegan, Vegetarian, Whole30
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 6
Ingredients
Roasting Veggies Prep:
1lbof chopped butternut squash cubes
2largeapples - cored and chopped
1onionthinly sliced
1tbspof avocado oil
1/2tspof salt - or to taste
1/2tspof cinnamon
1/2tspof ground mustard
1/4tspof back pepper - or to taste
Salad Prep:
2bunchesof lacinato kale
3tbspof apple cider vinegar
1tspof dijon mustard
1/2cupof extra virgin olive oil
1/4tspof salt - or to taste
1/4tspof black pepper - or to taste
1tspof maple syrup
1/2cupof pumpkin seeds
Instructions
Roasting Veggies Instructions:
Preheat your oven to 425 degrees F
Place already chopped butternut squash, apples, and onions on your baking sheet
Drizzle the avocado oil and sprinkle the salt, cinnamon, ground mustard, and pepper
Hand toss the ingredients on the baking sheet and spread evenly
Place the sheet in the oven for 35-40 minutes - check on the ingredients periodically and toss. When the veggies and apples are a golden brown remove them from the oven and set the ingredients aside to cool down
Salad Instructions:
While waiting for the yummy ingredients to roast - start making the dressing
Mix the apple cider vinegar, dijon mustard, extra virgin olive oil, salt, pepper, and maple syrup together. Taste and adjust salt or maple syrup if needed and then set aside
Pick up the kale, pull of the kale stems, finely chop them, and place in a large salad bowl
Drizzle the dressing and massage the dressing into the kale