Photo by Megan Weimer
Ingredients
Salad:
- 1 bunch of kale
- 1 lemon
- 2 bags of butternut squash pre-cut (or 1 whole butternut squash, peeled and cubed) 2 honeycrisp or fuji apples, sliced
- 1 lb of brussels sprouts
- 8oz of pomegranate seeds
- Olive oil spray
- Fresh rosemary and thyme
- Sea salt
- Pepper
- 2 tbsp avocado oil
- 2 Chomps Cranberry Habanero Beef Sticks
Dressing:
- 2 dates, softened
- 3 tbsp water
- 3 tbsp acv Dash of salt Dash of pepper 1⁄3 cup olive oil
Directions
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First massage your kale with a juice of one lemon, a little salt and pepper. Massage the kale to break it down a bit so it’s easier to digest.
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Next, preheat your oven to 400o. Toss butternut squash and brussels sprouts onto one baking sheet with parchment paper. Toss with sea salt, pepper, a handful of rosemary and thyme. Toss together and make sure veggies are well coated. Place in the oven for 20-30 minutes to roast.
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On another baking sheet with parchment paper, slice up your apples and spray with avocado oil or toss in a tsp of melted coconut oil. Pop in oven for about 10 minutes to cook through.
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While veggies are roasting, make your dressing by combining all ingredients in a high speed blender.
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Pour dressing over kale and toss to combine. Add veggies and apples, then top with pomegranate seeds.
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Lastly, slice up your Chomps Cranberry Habanero Beef Sticks and toss onto the salad.
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Mix the salad together one last time and then enjoy!
Looking for a healthy and delicious butternut squash recipe? Check out our Easy Low-Carb Butternut Squash Stuffing.
