Butternut Squash Salad
This salad is a favorite of mine during the fall and winter months because it’s so easy to throw together. I love bringing it to holiday potlucks as a nutrient-dense option to balance out the sweets and desserts.
If tolerated, you can top it off with crumbled goat cheese!
The addition of the chickpeas is a great way to add crunch and protein into this recipe. Interested in learning more about your personal needs and different types of protein? Checkout this podcast to learn more.
If you’re looking for more nutrient-dense recipes, you’ll love the Carb Compatibility Project. Our 4 week program where you’ll learn how to stabilize blood sugar, energy, and mood, determine your body's unique carbohydrate needs, and end the carb confusion.
INGREDIENTS
6 cups kale chopped
1 can chickpeas (1 can is 16 oz) rinsed and drained
1 medium butternut squash, peeled & sliced into half-inch cubes
1/3 cup pumpkin seeds
1-2 tablespoons extra virgin olive oil
1 tablespoon avocado oil
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
INSTRUCTIONS
Preheat the oven to 400 degrees.
Transfer the butternut squash and chickpeas to a parchment-lined baking sheet. Toss the veggies with the avocado oil, paprika, garlic powder and salt. Roast the veggies for 40-45 minutes, or until the squash is fork-tender.
Place the chopped kale into a large 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.
On the stovetop, toast the pumpkin seeds on a dry pan over medium heat for 3-5 minutes, until slightly browned. Careful not to burn them!
Allow the squash and chickpeas to cool before adding to the kale. Sprinkle the pumpkin seeds over the mixture and enjoy!
