Kale, Roasted Butternut Squash and Avocado Salad

It is my eighth day on the 30 Day cleanse and I must say, I feel great.  I have more energy, am going remarkably deeper in my yoga postures, and my overall desire for unhealthy food is dissipating.  I made this light and delicious salad tonight – it sure was the perfect thing to compliment a fresh piece of baked Tilapia.  Butternut squash is an excellent source of Vitamin A, C, E and B6!  It is low in calories, sodium and cholesterol; plus, I swear it tastes better then french fries when roasted.  (Or perhaps that is my 30 Day cleanse talking!)  Kale, as we know, is a nutritional powerhouse.  In just one cup of kale we get SIX times the daily requirement for Vitamin K, which strengthens the composition of our bones, and TWO times the daily requirement for Vitamin A.  And that one cup is only 33 calories!  It is also high in fiber which keeps you feeling full and satisfied long after eating it.  Give this salad a try for a nutritious boost to any meal… it sure was yummy!

Kale, Roasted Butternut Squash & Avocado Salad

1/2 butternut squash diced

1 clove of minced garlic

extra light olive oil

sea salt & pepper

4 cups of raw kale (about 6 or 7 leaves)

2 Tbs diced red onion

1/2 avocado

Preparation

1. ) Preheat oven to 400 degrees.  Start by cutting the squash into big chunks and slicing off the skin.  Continue dicing into small square pieces.

2.) Place the squash in a bowl and drizzle on the extra light olive oil.  Add salt, pepper and garlic and mix everything together with your hands.

3.) Pour the squash onto a baking sheet and put in the oven for about 35 minutes.  Be sure to flip the squash over half way through to ensure proper roasting.

4.) While the butternut squash is roasting, rinse the kale and dry with a paper towel.  Remove the leaves from the stem, if preferred. (I leave the stem and just cut any excess off the bottom of the leaf).

5.) Chop the leaves into small pieces and add to a bowl.  Drizzle a tiny bit of extra light olive oil over the kale.  Add sea salt and pepper. Use your hands to massage the oil and seasoning into the kale.  That’s right, get in there!  You will feel how soft and silky the kale becomes as a result of your loving kindness.  And it will taste much better!

6.) Cut up the red onion and avocado and add to the kale.

7.) Remove the butternut squash from the oven and transfer to a bowl.  Allow the squash to cool down before adding it to the salad.  Once added, mix everything together and add additional salt and pepper to taste.

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