For the salad:
Sautee kale in a skillet on medium heat with about 1-2 tbsp olive oil. Garnish kale with a DASH of himalayan pink salt and garlic powder. Toss together and saute until kale gets crispy. In a seperate bowl toss raw spinach and arugula together with the garli kale chips* and set aside. Chop red onion and sprinkle on top of greens! This salad NEEDS the red onion, so don't forget it!
For the squash:
We buy the already sliced butternut squash and to cook quicker, cut into smaller pieces. Preheat the oven to 400 degrees. Place squash on baking sheet and drizzle with olive oil, salt and pepper. I always add a dash of garlic to vegetables I bake (but you don't have to). Bake the squash for 20-25 minutes. Once done, it's time to finalize your salad.
Place roasted squash on greens and sprinkle RAW pumpkin seeds on top!
*to make this salad more filling and hearty you can add quinoa to it*
For the dressing:
When it comes to dressing I ususally just eyeball the ingredients and mix into a small jar, then call babe over to taste it just to make sure it's balanced! By balanced I mean not too acidic or plain. For this salad I combine a mix of balsamic vinegar, a DASH of spicy brown mustard and tiny amount of honey together. Garnish it with black pepper, sea salt and lemon juice.
This salad is great to bring to a family party or holiday party!
We eat this salad for lunch and dinner like once a week, you'll love it!
MANGIA, xo
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