This is a perfect complement to a Fall Dinner table-
or your lunch at work:)
High in potassium and vitamin c
(good for your skin, your heart, your muscles, blood),
super filling and satiating to your tastebuds too!
Purple Kale Salad with Butternut Squash and Pumpkin Seeds
What You Need: (serves 2 people)
– purple kale (or green kale), 2 handfuls/4 stalks
– butternut squash or acorn squash, small
– organic raw pumpkin seeds, handful
– coconut oil (approx 1 tsp per person)
– sea salt (dash per person)
– optional- 1 tbsp (local) maple syrup
1. wash and rip up kale into pieces. take off of stem.
2. cut squash in half, scoop out seeds, cut into chunks, add some coconut oil and sea salt (and maple syrup!), place on parchment paper and broil on high for approx 20 min, until soft
3. add to salad, sprinkle on pumpkin seeds and voila!
Dressing:
this mustard vinaigrette tastes great with it. Or, just some olive oil and sea salt will do too!
be healthy. be easygoing. be well.
xoxo
be well,
arielle
