Prep Time: 10 mins
Total Time: 20 minutes
Makes: 4 serving
1 acorn squash, sliced into half moons
8 cup kale, spines removed and chopped
2 apples, diced
1 Tbs olive oil
1/2 cup sunflower seeds, raw
1/4 cup olive oil
1 tsp turmeric, ground
2 Tbs vinegar, red wine
1 lemon, juiced
1 tsp ginger root, fresh, grated
1 cloves garlic
salt, to taste
pepper, to taste
Chop off the stem of the squash, slice in half then use a spoon to scoop out the seeds and flesh. Cut each side into 1/2-inch slices.
Remove stems from kale, chop into bite-sized pieces.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Toss squash slices with 1 tablespoon olive oil to coat. Arrange slices on the baking sheet, sprinkle with salt & pepper. Bake for 12 minutes on each side until light golden brown.
In a blender combine dressing ingredients: olive oil, turmeric, red wine vinegar, lemon juice, ginger root, and garlic until creamy. Season with salt and pepper to taste.
Put kale in a large bowl. Massage with fingers for 30 seconds until kale turns bright green. Add diced apple and roasted squash. Toss with enough dressing to coat and top with sunflower seeds.
Recipe Source: Living Plate RX Meal Plans