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Warm Thanksgiving Kale and Squash Salad 

7/17/2015

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Picture

Prep time: 
30 minutes

Prep notes: 


Cooking time: 
20 minutes

Yields: 
6 people

Ingredients: 
1 large purple turnip, washed, diced into 1/2" cubes w/ skin
1/2 acorn squash, washed, seeded, diced into 1/2" cubes w/ skin
1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin
2 tbs. grapeseed or canola oil (for baking)
1/2 head of kale, sliced paper thin crosswise
1/2 head of Lacinto Kale, sliced paper thin crosswise
1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
2 tbs. dried cranberries
1 tbs. fresh flat leaf parsley, chopped
2 carrots, diced small
sea salt and pepper to taste
gomasio for flavor (optional)
2 tbs first cold pressed EV olive oil



Directions: 
  1. Preheat oven to 375 degrees. 
  2. Place the diced turnip, acorn and butternut squash in a large baking tray.
  3. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
  4. Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
  5. Add sea salt, gomasio and pepper to taste and serve warm.

- See more at: http://www.theliveandbewellcoach.com/warm-thanksgiving-kale-and-squash-salad#sthash.d2LbxKb7.dpuf
0 Comments



Leave a Reply.

    As a mother of four/coach/queen of the last minute food prep, I am always asked for healthy recipes. To be honest, when I cook, I rarely measure. I love to cook (and teach) by intuition. Begrudgingly (and since this is more about you than me), I have provided some actual recipes; think of them as guides. I hope you join me for some intuitive cooking sessions (available by request) to learn how to PLAY with your FOOD and put the FUN in cooking! In the meantime, check out the categories below. Bon appetit!
    Warmly,
    jani

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