Plant-Based, Vegetarian, GF, Dairy Free

Fall Kale Salad

INGREDIENTS

  • 2 C Kale, Chopped
  • 1/2 C Butternut Squash (roasted with maple syrup + olive oil)
  • 1/4 C Cannellini Beans
  • 1/4 C Apple, Chopped
  • 1 tbsp Pumpkin Seeds
  • 1 tbsp Chopped Walnuts
  • Lemon Vinaigrette Dressing

INSTRUCTIONS

  • Chop your kale into small pieces, massage with a little bit of olive oil and set aside
  • Chop up your apple, drain your beans and then assemble!
  • Add your roasted squash, beans, apple, pumpkin seeds, and walnuts to the kale. Top with your dressing and enjoy!