Butternut Squash Apple Kale Salad
This Butternut Squash Apple Kale Salad is both refreshing and filled with flavour. With such a variety of ingredients its wonderful to enjoy anytime of the year!
Equipment
- oven
Ingredients
- 2 cups butternut squash (peeled and cubed)
- 4 tbsp olive oil (divided)
- 1 tbsp karma spice seasoning (a blend of curry, cardamom, nutmeg, turmeric, cinnamon)
- sea salt and cracked pepper
- 6 brussel sprouts (trimmed and halved)
- ½ block tofu drained (pressed and roasted)
- 1 apple (thinly sliced)
- ½ avocado (thinly sliced)
- ½ cup roasted chickpeas
- 6 cups kale (stem removed and torn into small pieces)
- 2-3 thin slices watermelon radish (cut into small triangles)
- 2 small handfuls candied nuts
- 2-4 tbsp balsamic vinaigrette
Instructions
- Preheat the oven to 400.
- Place prepared squash into a large bowl and drizzle with 1 tbsp olive oil and dust with spice. Season with salt and pepper. Lay out evenly on a baking sheet and roast for 25-30 minutes until fork tender.
- Place brussel sprouts and cut tofu into cubes into a bowl and season with 1 - 2 tbsp olive oil, sea salt and pepper.
- Spread out onto a separate baking sheet and place in the oven with squash. Set a timer for 20 minutes.
- Once veggies and tofu are finished cooking, assemble your salad. This served two for a meal but could easily be a side dish for any table.