Roasted Butternut Squash Salad with Kale

2 servings

½ butternut squash , seeds removed, cut into 1-inch pieces

1 teaspoon olive oil , plus more for drizzling over the squash

¼ teaspoon sea salt , plus 1 pinch

1 large avocado

4 cups shredded kale

¼ cup pumpkin seeds

¼ teaspoon curry powder

¼ teaspoon crushed red pepper flakes

1 collard green leaf , chopped (optional)

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Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
In a large bowl, massage the avocado into the kale and collard greens (if using).
Toast the pumpkin seeds in 1 teaspoon oil in a skillet over high heat for 1 minute.
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.
Add the butternut squash to the bowl when it's done baking.
Sprinkle the seeds over the salad.