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!
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Servings: 2 servings
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 watermelon radish thin slices 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.
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 63g | Protein: 21g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Sodium: 268mg | Potassium: 1843mg | Fiber: 21g | Sugar: 21g | Vitamin A: 21781IU | Vitamin C: 172mg | Calcium: 466mg | Iron: 7mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.