Hearty Fall Squash and Berry Salad
Created by @virtual_vegan
Ingredients:
1/2 butternut squash
2 Tbs dijon
1/2 lemon juice
1 Tbs garlic powder
1 clove minced garlic
1 Tbs water
1/2 head of lacinato kale
1 cucumber
1/4 cup chopped onion
1/4 cup raspberries
Procedure:
- Preheat the oven to 400F
- Wash, peel, and cut the squash into thin rounds or pieces and set aside
- Mix the dijon, lemon juice, minced garlic, water, and garlic powder then coat the squash pieces with the marinade
- Bake in the oven for 10 minutes and then flip over and bake on the other side for another 10-15 depending on how thick your slices are
- While the squash is cooking, assemble your salad base
- Massage kale with lemon juice to break up the fibers and make it more digestible
- Add chopped onions and cucumbers to your salad and any other vegetables you desire!
- Plate your salad and add the squash and raspberries on top with fresh lemon and enjoy!
