50 Shades of Green
Always eat the same ol' veggies? There’s a world of produce waiting just outside your comfort zone.
Easy
15 MIN
25 MIN
This flavorful bowl makes a great addition to your Meatless Monday menu. For variety, replace the butternut with other winter squash, such as acorn or delicata.
Ingredients
SERVINGS: 4-6 Serving(s)
- 1 cup kamut (or quinoa), prepared according to package directions
- 1 medium butternut squash, peeled, halved, seeded and diced in ½-inch pieces
- 2 bunches lacinato kale, cleaned, stemmed and rough chopped
- Arils from 1 pomegranate
- 1/2 cup dried cherries
- 4 ounces fresh goat cheese, crumbled
- 1/2 cup roasted, salted pumpkin seeds
- 1 teaspoon turmeric powder
- 2 tablespoons avocado oil
- Salt and pepper, to taste
Citrus & Cider Vinaigrette
- Zest of 1 orange
- Juice of 1 lemon
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- 1 teaspoon raw honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
Preheat oven to 425°F. Prepare butternut squash for roasting. Add diced squash to a bowl with avocado oil, turmeric, salt and pepper. Mix well with your hands and place on a large baking sheet in a single layer. Roast for 25 minutes or until golden brown.
Place all the dressing ingredients in a large Mason jar with a lid. Shake vigorously until blended and emulsified.
While the squash is roasting, prepare the greens and grains bowl. In a very large bowl add the kale, cooked kamut, pomegranate arils, dried cherries, goat cheese and pumpkin seeds. Add dressing to the salad and massage well with your hands. Massaging the kale well will help break down the tough fibers and make it very tender.
Once squash is done roasting, top the salad with the hot squash and additional goat cheese, pumpkin seeds, pomegranate and dried cherries, if desired.
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