Roasted Squash, Kale and Beet Salad | jessica-burrell

jessica burrell

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Roasted Butternut Squash, 

Kale and Beet Salad

This sweet and spicy dinner salad is loaded with flavour and very filling! It's also very easy to assemble!

 

Ingredients:

1 medium butternut squash, cubed

1 bunch of Kale, chopped into bite sized pieces

2 beets, peeled and shredded

1/4 c. dried cherries

1/4 c. roasted unsalted sunflower seeds

1-2 tsp pumpkin pie spice

1-2 tsp seasoning salt

2 tsp EVOO

 

Mix all of the following together for the dressing:

1/4 c. Balsamic Vinegar (I used a maple flavour infused vinegar)

1/4 c. EVOO

1/2 tsp pepper

 

Directions:

Mix squash with pumpkin pie spice, seasoning salt and EVOO. Place in single layer on cookie sheet and back at 400 for 30 mins or until soft (not mushy).

Meanwhile, wash and chop kale and peel and shred the beets.

Assemble the salad, Kale, Beets, Squash, Cherries, Sunflower Seeds and Dressing.

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