Brighten up a dreary winter day with this easy-to-recreate recipe—featuring seasonal squash from your local farmers’ market, warming spices, gut-nourishing kale, and a zippy, creamy dressing.
Pro tip: Don’t skimp on the pomegranate seeds. Not only do they add a burst of flavor and brightness, but they also up your antioxidant intake and promote all-over radiance.
INGREDIENTS
Salad
½ small winter squash (kabocha, acorn, delicata, or butternut) or 1 sweet potato, sliced
½ teaspoon nutmeg
½ teaspoon paprika
2 teaspoons sesame seeds
2 tablespoons olive oil
1 tablespoon chopped ginger or 1 teaspoon ginger powder
2 cloves of garlic, minced
1 bunch of kale
1 lemon
2 tablespoons pomegranate seeds
Salt + pepper, to taste
Dressing
Juice from 1 lemon
⅓ cup coconut yogurt
1 tablespoon tahini
½ bunch of chives
2 tablespoons water
Salt + pepper, to taste
DIRECTIONS
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- On the baking sheet, place squash and drizzle with at least 1 tablespoon olive oil, making sure to coat all sides. Sprinkle with salt, pepper, nutmeg, paprika, and sesame seeds, rolling the squash to cover and season all sides.
- Place in the oven and roast until the squash touching the side is deeply golden brown, around 20-25 minutes.
- While the squash is roasting, place kale in a bowl with 1 tablespoon olive oil, lemon juice, ginger, garlic, and ½ teaspoon salt. Massage until the kale is slightly softened.
- Make the dressing by placing all ingredients in a blender and blending until smooth, adding additional water or yogurt as needed to get a smooth consistency.
- Assemble salad. Place down kale first, followed by squash, and drizzle the dressing over. Top with pomegranate seeds. Enjoy!
