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Roasted Squash and Kale Salad

Roasted Squash and Kale Salad

This is one of my favorite recipes. It’s simple and easy to make but has such great flavors, you wouldn’t know it was so easy to make! Lorem ipsum dolor sit amet, consectetur adipiscing elit. In id libero et nulla convallis malesuada sit amet nec sapien. Suspendisse diam nunc, congue vel orci vel, hendrerit elementum eros. Nunc ut malesuada purus. Vivamus porttitor augue eu felis consectetur, in rhoncus nisl efficitur. Mauris ut nisi a turpis euismod pellentesque ut eu felis. Sed vehicula vestibulum magna sed pharetra. Nam sit amet sollicitudin lacus.

Ingredients:

  • 1 squash, cut into rings
  • 1 small red onion
  • ½ tbsp olive oil
  • Sea salt and pepper
  • 6 leaves of lacinato kale, thinly sliced
  • 1 cup spinach
  • 1 gala apple, diced
  • ¼ cup pomegrante
  • ¼ cup squash seeds or  pepitas
  1. Heat oven to 425F.
  2. Cut squash into rings.
  3. Brush both sides with olive oil, and sprinkle with salt.
  4. Roast the squash for about 20-25 minutes.
  5. While squash is roasting, clean up the seeds and kale.
  6. Toss the seeds in some oil and sprinkle with salt.
  7. Place seeds and kale in the oven on separate dishes.
  8. Remove kale from oven after about 5 minutes once lightly crisped.
  9. Take the seeds out once brown (about 5-10 minutes).
  10. Once everything is done roasting, place some kale and spinach down, a slice of squash, some more kale and spinach, sprinkle squash seeds, diced apple, red onion and pomegranate seeds and finish with the maple tahini sauce. For the maple tahini sauce mix all ingredients in blender.

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