Butternut Squash Salad
You are probably going to want to volunteer to bring salad everytime a potluck comes up because this salad is just pure stress-free perfection. We made a hearty batch for our staff and it was all gone in a few minutes! This is going to become one of your favorite salads!
Ingredients
- 6 cups kale chopped
- 1 can chickpeas (1 can is 16 oz) rinsed and drained
- 1 medium butternut squash sliced into half-inch cubes
- 1/3 cup pepitas
- 1-2 tablespoons extra virgin olive oil
- 1 tablespoon avocado oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 400 degrees.
- Add the butternut squash and chickpeas in a single layer out on a parchment-lined baking sheet. Toss the squash with 1 tablespoon of avocado oil, paprika, garlic powder and salt. Roast the veggies for 40-45 minutes, until the squash is tender.
- Transfer the chopped kale into a larger bowl. Drizzle 1 tablespoon of olive oil and a pinch of salt over the kale. Massage the kale with your hands until the leaves grow darker in color.
- Allow the squash and chickpeas to cool before adding to the kale. Sprinkle pepitas over the mixture and enjoy!
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
