HARVEST KALE SALAD

FOOD AS MEDICINE

Researchers have identified over 45 different flavonoids in kale: kaempferol and quercetin top the list. These flavonoids combine both antioxidant, anti-inflammatory, and anti-cancer benefits in a way that gives kale a leading dietary role. Kale can provide great benefit in combating chronic inflammation and oxidative stress. In addition, kale is now recognized for its comprehensive support for the body’s detoxification system. Raw kale is full of vitamin K, A, C, manganese, fiber, copper, tryptophan, and calcium amongst many other nutrients, however, when steamed, the cholesterol- lowering effects are enhanced as the fiber related components can more readily bind with bile acids in your digestive tract.

INGREDIENTS

2 tubs baby kale

1 cup butternut or acorn squash, cut into bite sizes pieces

1 Tbsp coconut oil

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp ground cinnamon

4 oz goat cheese, crumbled

1/4 cup pomegranate seeds

¼ cup pecans, toasted

2 tsp dijon mustard

2 Tbsp freshly squeezed lemon juice

2 Tbsp extra-virgin olive oil

Freshly cracked black pepper

Sea salt to taste

DIRECTIONS

Preheat the oven to 375. Place the squash in a medium bowl and coat with the coconut oil. Sprinkle with cinnamon, sea salt and black pepper. Spread in a single layer and bake, turning once, about 30 minutes. Allow to cool.

Place baby kale in large bowl. Add roasted squash, goat cheese, pomegranate seeds and pecans. Set aside.

In a small bowl, whisk together the mustard, lemon juice, pepper and olive oil until thick, about 45 seconds. Drizzle some of the dressing over the kale. Taste, adjust seasoning if needed then add more dressing if desired. Serve as a side salad or add a protein to make a complete meal.

Nutrition Per Serving: Calories 239, Total Fat 15g, Carbs 12g, Protein 6g

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