AVOCADO-KALE SALAD WITH BUTTERNUT SQUASH
A healthy and delicious kale salad with avocado and roasted butternut squash that's easy to make. Full of textures and flavor! This recipe is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 byBest of Vegan LLC. Reproduced bypermission of Houghton Mifflin Harcourt. All rights reserved.
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Servings: 2 Servings
Calories: 378kcal
Ingredients
- ½ butternut squash seeds removed, cut into 1-inch pieces
- 1 teaspoon olive oil plus more for drizzling over the squash
- ¼ teaspoon sea salt plus 1 pinch
- 1 large avocado
- 4 cups shredded curly kale
- 1 collard green leaf chopped
- ¼ cup pumpkin seeds
- ¼ teaspoon curry powder
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
- Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
- In a large bowl, massage the avocado into the kale and collard greens. Add the butternut squash.
- Toast the pumpkin seeds in the remaining 1 teaspoon oil in a skillet over high heat for 1 minute. Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes. Sprinkle the seeds over the salad.
Notes
The Nutrition Facts are an estimate only.
Nutrition
Calories: 378kcal | Carbohydrates: 43g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 361mg | Potassium: 1870mg | Fiber: 11g | Sugar: 4g | Vitamin A: 33790IU | Vitamin C: 212mg | Calcium: 315mg | Iron: 4.5mg
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