BUTTERNUT SQUASH APPLE KALE SALAD
Serves 220 mins prep10 mins cook
There is no such thing as salad season. Salads are an all year round choice you make. Another misconception is, is that they are boring. This too couldn’t be further from the truth. Yesterday I was craving kale.
0 servings
What you need
Instructions
Preheat oven to 400. Place prepared squash into a large bowl and drizzle with 1 tbsp olive oil and dust with spice. Season with salt and pepper. Lay out evenly on baking sheet and roast for 25-30 minutes until fork tender. Place brussel sprouts and cut tofu into cubes into bowl and season with 1 - 2 tbsp olive oil sea salt and pepper. Spread out onto a separate baking sheet and place in oven with squash. Set a timer for 20 minutes. Once veggies and tofu are finished cooking, assemble your salad. This served two for a meal but could easily be a side dish for any table.View original recipe