Post holiday season and my body is craving ALL the greens and all the veggies. It is crazy how our bodies are so brilliant, especially when we learn to listen. After a few weeks of indulgence, the body starts to ask to get back on track.
And if that means It wants to eat this salad 24/7 THEN I AM HERE FOR It!
In my opinion, nothing beats a warm cold combo, especially when It comes to my “salads”. Whatever your diet has been lacking, this dish will fulfill It. Packed with antioxidants, fiber, vitamins, omega-3’s, and FLAVOR this salad will have you singing all the way to the produce aisle.
I n g r e d i e n t s
s a l a d
1 small butternut squash, halved & seeds removed
About 8 cups lacinto or curly kale, shredded
1 small head cauliflower, cut into florets
2 cups brussel sprouts, de-stemmed & halved
1/2 cup pomegranate seeds
olive oil/ Salt/ pepper for roasting
d r e s s i n g
1/4 cup olive oil
2 tbsp fresh lemon juice ( more for topping)
1 clove garlic, finely minced
2 tsp dijon mustard
1-2 tsp honey
1/2 tsp sea salt
Pinch pepper
1 tbsp tahini ( for drizzling)
Optional add ins: brown rice, sunflower seeds, avocado, etc
D i r e c t i o n s
Preheat your oven to 375F. Peel your butternut squash and slice in half (lengthwise). Scoop out the seeds with a fork or spoon. Lay your squash face down on a parchment lined baking sheet. Bake squash until fork tender (not too mushy), about 35-40 minutes. When ready remove from oven and allow to cool. Slice into 2” cubes.
While the squash cooks you can prep your salad. Rinse, dry, de-stem and finely chop your kale. Add into a large bowl and set aside while you make your dressing.
To make your dressing whisk all ingredients in a large bowl until fully combined OR you can also blend all ingredients together. Taste and adjust seasoning!
First add your dressing to the shredded kale. Massage dressing into kale with your hands until kale softens. Taste and add any extra salt, lemon juice, or pepper. Place in fridge while you prep your veggies. Squash should be about done.
Add your cauliflower florets and brussel sprout halves to a large bowl. Drizzle with olive oil and add a few pinches sea salt and pepper to bowl. Mix veggies well.
Add your vegetables to one large parchment lined baking sheet, trying not to overcrowd the pan ( you can use the same one as the butternut squash ) or two small ones.
With the oven still on 375F, roast the veggies until desired firmness. I baked mine for about 40 minutes, until outsides were browning and crispy.
Once veggies are done, remove massaged kale from fridge. Add in your pomegranate seeds and cubed butternut squash to the kale, mix well.
Add your warmed veggies on top of the salad. Optional: drizzle tahini on top of the warm veggies. You can also serve this salad all cold!
Enjoy!
