Featuring seasonal squash from your local farmers’ market, warming spices, gut-nourishing kale, and a zippy, creamy dressing.

Pro tip: Don’t skimp on the pomegranate seeds. Not only do they add a burst of flavor and brightness, but they also up your antioxidant intake and promote all-over radiance.

INGREDIENTS

Salad

• ½ small winter squash (kabocha, acorn, delicata, or butternut) or 1 sweet potato, sliced
• ½ teaspoon nutmeg
• ½ teaspoon paprika
• 2 teaspoons sesame seeds
• 2 tablespoons olive oil
• 1 tablespoon chopped ginger or 1 teaspoon ginger powder
• 2 cloves of garlic, minced
• 1 bunch of kale
• 1 lemon
• 2 tablespoons pomegranate seeds
• Salt + pepper, to taste

Dressing

• Juice from 1 lemon
• ⅓ cup coconut yogurt
• 1 tablespoon tahini
• ½ bunch of chives
• 2 tablespoons water
• Salt + pepper, to taste

DIRECTIONS

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. On the baking sheet, place squash and drizzle with at least 1 tablespoon olive oil, making sure to coat all sides. Sprinkle with salt, pepper, nutmeg, paprika, and sesame seeds, rolling the squash to cover and season all sides.
3. Place in the oven and roast until the squash touching the side is deeply golden brown, around 20-25 minutes.
4. While the squash is roasting, place kale in a bowl with 1 tablespoon olive oil, lemon juice, ginger, garlic, and ½ teaspoon salt. Massage until the kale is slightly softened.
5. Make the dressing by placing all ingredients in a blender and blending until smooth, adding additional water or yogurt as needed to get a smooth consistency.
6. Assemble salad. Place down kale first, followed by squash, and drizzle the dressing over. Top with pomegranate seeds. Enjoy!