Roasted Butternut Squash Salad with Kale
Ingredients
-
½
unit
butternut squash, seeds removed, cut into 1-inch pieces
-
1
teaspoon
olive oil, plus more for drizzling over the squash
-
¼
teaspoon
sea salt, plus 1 pinch
-
1
large
avocado
-
4
cups
shredded kale
-
¼
cup
pumpkin seeds
-
¼
teaspoon
curry powder
-
¼
teaspoon
crushed red pepper flakes
-
1
leaf
collard green, chopped (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Spread the butternut squash on the baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
- In a large bowl, massage the avocado into the kale and collard greens (if using).
- Toast the pumpkin seeds in 1 teaspoon of oil in a skillet over high heat for 1 minute.
- Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes.
- Add the roasted butternut squash to the bowl when it's done baking.
- Sprinkle the toasted seeds over the salad.
Nutrition Facts (estimated)
Servings
2
Calories
376
Total fat
22g
Total carbohydrates
43g
Total protein
12g
Sodium
331mg
Cholesterol
0mg
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