Autumn Kale Salad
For the entire four years of naturopathic medical school, I meal prepped all of my food for the week on Sundays. I made huge batches of salads, bowls and soups. Since I finished school, I’ve been so resistant to meal prep again- I definitely overdid it. I’m working full time now, and I’ve had to get back into meal prepping, but this time on different terms- when I cook, I just make bigger versions of my meals so it doesn’t feel so regimented.
My latest meal? This autumn kale salad, which is packed with a ton of my favourite seasonal foods. It’s easy to throw together and stays well in the fridge if you want to make it ahead.
INGREDIENTS
1 large acorn squash
1 bunch kale
1 pomegranate, seeded
1 cup quinoa, cooked
1/4 cup toasted pumpkin seeds
1/3 cup feta cheese
honey
olive oil
salt & pepper
For the dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp honey
1 tsp dijon mustard
salt & pepper to taste
INSTRUCTIONS
Preheat oven to 400 F. Cube acorn squash (leave skin on), and transfer to parchment lined cookie sheet. Drizzle with 2 tbsp olive oil and 1 tbsp honey, and a pinch of sea salt and pepper. Toss, then roast for 30-40 minutes until golden.
Add dressing ingredients to a jar and shake well. Wash kale, and cut into small pieces. In a medium bowl, massage kale with the dressing. Add cooked quinoa, feta, pumpkin seeds, pomegranate, roasted squash and toss. Serve with an extra sprinkle of feta cheese.