Ingredients (1 Serving)
1/4 cup roasted butternut squash
2 tsp olive oil, divided
Salt and pepper, to taste
1 cup kale, washed and shredded
1/8 cup pickled beets
2 T feta cheese
1. To roast butternut squash, peel, remove seeds, and cut into 1-in cubes. Toss in 1 tsp of olive oil and salt and pepper. Roast at 400˚F until each piece can be pierced with a fork or knife, about 20 minutes.
2. Wash and devein kale. Shred or chiffonade the kale. Toss with remaining 1 tsp of olive oil and plate the kale.
3. Assemble salad by topping the kale with the squash, sliced pickled beets, and feta cheese.
Nutrient Analysis per serving (1 1/2 cups)
Calories: 290; Fat: 22 g; Carbohydrates: 16 g; Protein: 11 g; Dietary fiber: 2 g