Description
Packed with the best of fall produce, this tasty superfood salad with orange cinnamon vinaigrette is the perfect light lunch.
Ingredients
Scale
For the salad:
- 1/2 butternut squash, cubed
- 1 tbsp coconut oil, melted
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 5oz pkg baby kale
- 1 pomegranate, de-seeded
- 1/2 cup chopped pecans
- 1/2 bunch green onions, chopped (or 1/2 small red onion, sliced)
- 3 tbsp Hemp Hearts
For the dressing:
- 1/3 cup orange juice
- 2 tbsp olive oil
- 1 tbsp Hemp Hearts
- 1 tbsp pure maple syrup
- ¼ tsp cinnamon
- 1/4 tsp salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400F.
- Place cubed squash on a lined baking sheet. Drizzle with oil, cinnamon, and salt. Toss to combine. Roast for 30 minutes.
- Meanwhile, place kale, pomegranate, pecans, onions, and Hemp Hearts in a large bowl. Set aside.
- Place all dressing ingredients in a blender (I used my Nutribullet). Blend until smooth and creamy.
- Add baked squash to salad bowl, Drizzle with dressing and toss to combine. Season with salt and pepper to taste.