Roasted Butternut Squash Salad with Kale | Veggies Don't Bite
Roasted Butternut Squash Salad with Kale
20 mins prepServes 2
This roasted butternut squash salad is rich and savory with the absolute perfect flavor. It's filled with healthy ingredients making it an amazing vegan salad choice!
0 Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
1 Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
2 In a large bowl, massage the avocado into the kale and collard greens (if using).
3 Toast the pumpkin seeds in 1 teaspoon oil in a skillet over high heat for 1 minute.
4 Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes. Set aside.
6 Add the butternut squash to the bowl when it's done baking.
5 Sprinkle the seeds over the salad.
