This nourishing winter dinner salad recipe features seasonal ingredients like butternut squash and kale and has quickly become a staple healthy salad for me to enjoy during these cold months. This butternut squash recipe is loaded with whole foods plant based ingredients that is not only first and foremost delicious, but is also clean and healthy. This kale salad recipe is: vegan, oil-free, refined sugar-free, and gluten-free!
Chop and peel (optional, you can actually eat the skin!) and scoop out the seeds of the butternut squash. Place on the baking sheet and top with coconut aminos. Make sure the squash is evenly coated. Place in the oven and bake for 25 minutes.
Massage your kale in a large bowl (if you're not oil-free you can add a little bit of olive oil to make this a little easier. If you are oil-free you can use a little extra water, or coconut aminos and get the same result).
Add the broccoli sprouts, hemp seeds, and the strained and rinsed cannellini beans to the bowl of kale.
Make the dressing by combining remaining ingredients and whisking together. When the butternut squash is finished remove from the oven and add to salad bowl. Mix in the dressing ensuring everything is evenly coated. Serve and enjoy!