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I don’t know about the rest of you, but I tend to find that in the weeks following Thanksgiving I’m in major need of detox. After letting my gluttony run wild, I turn to the juicer and salads for almost every meal. Plates get piled high with antioxidant and vitamin-rich ingredients to get myself feeling normal again. That’s not to say that things get boring. Au contraire. This recipe is one of the creations I put together when in need of salad creativity. The combination of flavors sounds absurd, but one taste and it’s more like absurdly amazing. Each bite is full of mouthwatering freshness – making it tough to stop eating, but with such healthy ingredients, it’s okay. (Did you know that the calcium in Kale is easier for the body to absorb than milk? And, both butternut squash and pomegranates are FULL of antioxidants.) I swear you’ll fall in love with this one…
1 Butternut Squash
½ Cup of Sunflower Seeds
1 Medium Bunch of Red Kale
½ a Lemon
2 Tbsp. Dijon Mustard
1 Tsp. Sea Salt
3 Tbsp. Sesame Oil (1Tbsp. for squash and 2 Tbsp. for dressing)
Preheat oven to 400F. Peel and cube your butternut squash, then toss it in a bowl with sesame oil, and spread it out on a tinfoil-lined baking sheet.
Place the butternut squash into the oven to cook until tender (approx 25 min). While it’s cooking, seed your pomegranate, chop your kale, and place it into a large bowl. Squeeze your half lemon over the mixuture, sprinkle with salt, and stir it up. This will help to begin softening your kale so it’s not extremely stiff and crunchy.
Once your squash is cooked, let it cool for about ten minutes, and then mix all of the rest of your ingredients together, and serve.