Salads can be boring. Iceberg lettuce, a few flavour-less tomatoes… is this really what the world has come to? Not in my kitchen! I love salad, and that’s because I enjoy making them with out of the box ingredients! A combination of veg and grains allows you to have high fiber and high protein salad meals that will leave you fuller longer, and full of energy.
Butternut squash is low in fat and high in dietary fiber. This vibrant squash is heart-friendly, fantastic for bone health, and high in vitamin B6. In a 1 cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C. It’s no wonder I choose this guy for this power salad!
Mixing this with kale is a smart choice because of it’s high iron content. Per calorie, kale has more iron than beef! As vegans we need to leafy greens like kale to keep our levels topped and soaring. Kale is also filled with fiber and sulfur, so it’s a great detoxifier and fantastic for liver health.
1 butternut squash
1 bunch kale
½ cup cooked quinoa
1tsp ground cumin
½ tsp curry powder
Himalayan rock salt
Preheat your oven to 400 degrees F.
Peel the butternut squash and remove the seeds and guts. Cut into 1 inch cubes and toss with curry, cumin, garlic, pepper, salt, and enough coconut oil to evenly coat. Roast the squash for 40 minutes or until edges begin to brown.
Tear kale leaves into bite-sized pieces and massage with oil and a pinch of salt. Roast for 15 minutes or until the leaves begin to crisp.
Once all ingredients are finished cooking, toss the roasted squash, crispy kale, and cooked quinoa in a large bowl with the juice of one lemon.
Watch my video on how to prepare this tasty salad below![youtube=http://www.youtube.com/watch?v=QeuF7UPvhpE&w=560&h=315]