Warm Kale and Squash Salad


  • 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


  • Preheat oven to 375 degrees.
  • Place the diced turnip, acorn and butternut squash in a large baking tray.
  • Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
  • 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.
  • Add sea salt, gomasio and pepper to taste and serve warm.


Courtesy of Amanda Andruzzi

Posted On

November 9, 2014

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