Kale & Turmeric Squash Salad

2 faves
Nutrition per serving    (USDA % daily values)
CAL
191
FAT
41%
CHOL
8%
SOD
8%
Uploaded by: cb1aeab89f25

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Ingredients for 4 servings

1 medium butternut squash, peeled and chopped into 1/4 inch chunks

1 bulb of garlic, peeled so you have a handful of cloves (slice in half if they’re big pieces)

Approx. 6 cups of chopped kale

A few stalks of scallions

1/4 cup pine nuts

1/4 – 1/2 tsp. ground turmeric

Pinch of sea salt

Black pepper

2 Tbsp. of Ghee

Olive oil

Preparation

1.

Melt the ghee in a pan, then combine in a bowl with the squash, garlic, sea salt, black pepper, and turmeric so everything is nice and mixy. Bake at 350°F for 35-40 minutes on a baking sheet, mixing every once in a while so the squash cooks evenly. Spread out the pine nuts on a separate backing sheet and bake with a bit of sea salt on the top rack for 5 minutes, so the pine nuts begin to turn a golden brown. As you approach the end of the bake time, blanch the kale for 2-3 minutes in water or homemade stock, strain it, and sprinkle with a bit of olive oil. When ready to serve, combine the squash mixture, kale, pine nuts, and some chopped scallions.

View instructions at
Diana Chaplin

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