I’ll be honest. It can be quite difficult to get in my daily serving of greens throughout these cold, frosty months. Most of the time, all I want to do is cuddle up beside the fireplace and chow down on a bowl of hot, hearty soup. You with me?
While soups can be healthy (check out this post for nutritious soup recipes), they often don’t contain all the greens we need on a given day.
The solution? A smoothie — packed with spinach — or a huge salad. Unfortunately, both meals are not necessarily desirable in the winter, because — er — they’re cold.
The salad I’ve created today, however, packs in all the essentials: leafy greens, colorful fruits and veggies, protein-packed nuts, and healthy fats. Plus, it’s nice and warm so you can stay toasty during dinnertime. So sit back and relax while the fireplace defrosts your bones and this salad warms your belly.
- 1 head kale, chopped
- 1 cup butternut squash, cubed
- ½ cup pomegranate seeds
- ⅓ cup pecans, chopped
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- ¼ teaspoon black pepper
- Pinch himalayan salt
*You may want to double dressing recipe, depending on how creamy you like your salad
- Whisk all dressing ingredients together. Add a teaspoon or two of water to thin out, if needed.
- After chopping your kale, massage it with the dressing. Set aside while preparing other ingredients.
- Preheat oven to 400F. Toss cubed butternut squash in a teaspoon of olive oil, then roast for about 30 minutes. The last 5 minutes, throw the pecans in with the squash to toast. Be careful to not burn the pecans.
- Add all ingredients to dressed kale and toss.
I hope you enjoy this salad! I sure do…