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Kale Salad with Roasted Butternut Squash & Apples

Course Dinner, Lunch, Main Dish, Salad
Keyword Greens, Health Recipes, Live Pure Approved, Salad, Vegan, Vegetarian, Whole30
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients

Roasting Veggies Prep:

  • 1 lb of chopped butternut squash cubes
  • 2 large apples - cored and chopped
  • 1 onion thinly sliced
  • 1 tbsp of avocado oil
  • 1/2 tsp of salt - or to taste
  • 1/2 tsp of cinnamon
  • 1/2 tsp of ground mustard
  • 1/4 tsp of back pepper - or to taste

Salad Prep:

  • 2 bunches of lacinato kale
  • 3 tbsp of apple cider vinegar
  • 1 tsp of dijon mustard
  • 1/2 cup of extra virgin olive oil
  • 1/4 tsp of salt - or to taste
  • 1/4 tsp of black pepper - or to taste
  • 1 tsp of maple syrup
  • 1/2 cup of 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

Final Steps:

  • Add the roasted ingredients onto the salad
  • Add the pumpkin seeds
  • AND enjoy babe!