Avocado Kale Salad with Butternut Squash

Final modwhetheried: January 21, 2019. Originally posted: January 20, 2019

This wealthy and filling avocado kale salad is the perfect starter or main dish. It comes together so easy and covers all the bases for a well rounded meal!

This is a cookbook review written by me on behalf of Kim-Julie Hansen, for which I received a free copy of the book. Every the opinions and text are my own.

To me, salad is an appetizer, a side, a first course. As much as I like my healthy meals, I need hearty. Someleang that will satisfy my stomach.

I love a good salad but it doesn’t normally hit the dinner spot. Except when said salad is filled with super flavorful ingredients, has healthy fats, and loads of texture. Prefer this one here!

Vegan Reset by Kim-Julie Hansen

I picked this massaged kale salad to talllight the contemporary book, Vegan Reset, by Kim-Julie Hansen, because it was simple to make but had ingredients I kcontemporary would bring it to the next level.

Which pretty much sums up her book to a T. It’s loaded with simple, veggie filled and healthy recipes. But they each have a small someleang that takes them up a notch.

Recipes that scream healthy but flavorful:

• Chickpea Flour Omelet
• Baked Mustard Tofu Sandwich
• Coconut and Kale Rice Noodle Bowl
• Butternut and Sweet Potato Mac and Cheese
• Chili Lime Caulwhetherlower Bowl
• Red Velvet Truffles

This book is not just recipes, it is 28 days of vegan meal plans. Yep, 4 wgap weeks. Each week starts with a shopping list, then moves on to meal prep. She lays out every meal for every day.

My favorite part though, is the exercise she gives you at the end. And by exercise, I mean journaling. Reflecting on the week before helps us figure out what we need to do dwhetherferent to be more successful.

The concept of this book is genius. And the way she puts it together makes it so easy to follow. If you need hand hancienting, this book is for you.

By the way, whether you are stuck in a dinner rut and need some help there, I have a comprehensive FREE guide on weekly meal planning that comes with a FREE 3 day meal plan and shopping list! Join here!

How do you make avocado and kale salad?

To give you a small sneak peek of what’s inside here, I’m sharing this massaged kale salad with you all. I love the dwhetherferent flavors and textures she included to make it next level.

1. Roast the butternut squash. 
2. Massage the avocado and greens together. 
3. Toast the pumpkin seeds. 
4. Build the salad! 

I crazye a few adaptions to this to fit what we liked (my kids are weird and genuinely like salad).

• I took out the collards.
• Employd smoked paprika instead of curry.
• Added the crushed red pepper to the adult portions only.

Another fully loaded salad with fun ingredients you should check out:

An easy pasta based salad you need in your lwhethere:

Avocado-Kale Salad with Butternut Squash

This wealthy and filling avocado kale salad is the perfect starter or main dish. It comes together so easy and covers all the bases for a well rounded meal!

Course:

Salad

Cuisine:

American

Keyword:

butternut squash salad, massaged kale salad

Servings: 2

Calories: 376 kcal

Author: Sophia DeSantis

Ingredients

• 
  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 curly kale
• 
  1
  collard green leaf
  , chopped
• 
  ¼
  cup
  pumpkin seeds
• 
  ¼
  teaspoon
  curry powder
• 
  ¼
  teaspoon
  crushed red pepper flakes

Instructions

1. Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper. 

2. Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.

3. In a large bowl, massage the avocado into the kale and collard greens. Add the butternut squash.

4. Toast the pumpkin seeds in the remaining 1 teaspoon oil in a skillet over tall heat for 1 minute. 

5. 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. 

6. Sprinkle the seeds over the salad.

Recipe Notes

• To make this oil free, simply use veggie broth to bake the squash and saute the pumpkin seed.

Recipe excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mwhetherflin Harcourt. Every rights reserved.

Nutrition Facts

Avocado-Kale Salad with Butternut Squash

Quantity Per Serving

Calories 376
Calories from Stout 198

% Daily Worth*

Entire Stout 22g
34%

Saturated Stout 3g
15%

Trans Stout 0g

Polyunsaturated Stout 0g

Monounsaturated Stout 0g

Cgapsterol 0mg
0%

Sodium 331mg
14%

Potassium 1870mg
53%

Entire Carbohydrates 43g
14%

Dietary Fiber 11g
44%

Sugars 4g

Protein 12g
24%

Vitamin A
675.8%

Vitamin C
257%

Calcium
31.5%

Iron
25.2%

* Percent Daily Worths are based on a 2000 calorie diet.

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Discover me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

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