Fall Superfood Salad

• Gluten free
• Paleo

• Meat

  • 4 tbsp Hemp heart

• Produce

  • 1 5oz pkg Baby kale
  • 1/2 Butternut squash
  • 1/2 bunch Green onions
  • 1 Pomegranate

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 3/4 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 1/3 cup Orange juice

Found on hummusapien.com

Description

Ingredients

• ½ butternut squash, cubed
• 1 tbsp coconut oil, melted
• ½ tsp cinnamon
• ¼ tsp sea salt
• 5oz pkg baby kale
• 1 pomegranate, de-seeded
• ½ cup chopped pecans
• ½ bunch green onions, chopped (or ½ small red onion, sliced)
• 3 tbsp Hemp Hearts
• ⅓ cup orange juice
• 2 tbsp olive oil
• 1 tbsp Hemp Hearts
• 1 tbsp pure maple syrup
• ¼ tsp cinnamon
• ¼ tsp salt
• Freshly ground black pepper

Directions

• Preheat oven to 400F.
• Place cubed squash on a lined baking sheet. Drizzle with oil, cinnamon, and salt. Toss to combine. Roast for 30 minutes.
• Meanwhile, place kale, pomegranate, pecans, onions, and Hemp Hearts in a large bowl. Set aside.
• Place all dressing ingredients in a blender (I used my Nutribullet). Blend until smooth and creamy.
• Add baked squash to salad bowl, Drizzle with dressing and toss to combine. Season with salt and pepper to taste.