Warm Butternut Squash and Kale Salad

I really miss summer and being warm so all I’ve been eating is warm food👌🏼 Sautéed veggies, roasted squash, hearty soups, what more could you need? And I’ve been added things like ginger and turmeric to my meals which will help warm the body from the inside! It’s ok to not eat raw vegetables in the fall/winter because cooked are just as good for you and you will probably end up eating more because they are more enjoyable! Eat what makes YOU feel good❤️ And since I’ve been craving cooked greens lately I made a warm kale and butternut squash salad and it was pretty delicious

Butternut and Kale Salad with Dijon Turmeric Dressing

Dressing:

¼ cup olive oil

2 tbsp. Dijon mustard

3 tbsp. lemon juice

¼ tsp. turmeric

¼ tsp. garlic powder

Pinch of ground pepper

Salad:

1 small butternut squash

1 small bunch of kale, sliced thin

¼ cup cranberries

Sprinkle of sunflower seeds

Directions:

  1. Preheat oven to 350F
  2. Peel the butternut squash then cut in half lengthwise and widthwise and remove the seeds. Place on a baking sheet and cook for about 40 minutes or until almost cooked through.
  3. Take it out and let it cool slightly. Now cut it in to cubes, coat in ghee and salt and place back into the oven for 5-10 minutes.
  4. As that cooks mix up the dressing ingredients
  5. Place kale into a large bowl. Add squash on top right when it come out of the oven (this will cook the kale slightly)
  6. Add cranberries, sunflower seeds and the dressing and toss to combine
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