Roasted Butternut Squash Salad with Kale
Serves 2
10 mins prep
45 mins cook
55 mins total
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!
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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.
