For the Salad
- 4 cups raw butternut squash, 1-inch cubes
- 4 packed cups curly kale, stems removed and chopped
- 1 apple, chopped
- ¾ cup raw (hulled) green pumpkin seeds
- ½ cup (3 oz.) goat cheese, crumbled
- ¼ cup dried cherries
- 2 tbsp + 2 tsp extra virgin olive oil, divided
- Salt, to taste
For the Vinaigrette
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely minced
- 1 tsp dijon mustard
- Salt and pepper, to taste
- Preheat the oven to 450 degrees F. On a large baking sheet, mix together the butternut squash and one tablespoon of olive oil.
- Spread the butternut squash into a single layer and roast for 20-25 minutes; stirring and rotating the baking sheet halfway through, until the squash is tender and lightly browned.
- As the butternut squash roasts, place the chopped kale in a large bowl with one tablespoon of olive oil and a pinch of salt. Using your hands, massage the kale, until soft, making sure to coat each piece of kale with oil, about 2-3 minutes. Set aside.
- Using a large skillet at medium-high heat, add 2 teaspoons of olive oil, salt, and the pumpkin seeds. Stir frequently, allowing the pumpkin seeds to turn golden in colour, about 4-5 minutes. Remove from heat and set aside.
- Add the salad ingredients into the large bowl (with the kale). In a small bowl, combine the vinaigrette ingredients well, before tossing with the salad. Best served immediately.
This zesty and sweet salad is filled with ingredients that are all local to Vancouver and can even be grown outside your backyard. The bulk of this recipe is made up of fresh kale. Kale is loaded with powerful antioxidants, is an excellent source of protein and lowers cholesterol which may reduce the risk of heart disease. If you’re vegan, you can definitely skip the goat cheese, the salad still tastes great without it. Feel free to substitute the kale with any greens you have on hand. We recommend you give this yummy and refreshing salad a try!