We adore this massaged Kale and Butternut Squash “Cheesy” Sunflower Seed Salad. A perfect plant-based no-dairy compliment to any meal. Many clients are asking how to upgrade their Holidays with more veggies and healthier options alongside the typical holiday dishes–here you go!

Cruciferous vegetables are rich in antioxidants, vitamins C, E, and K, folate, minerals and FIBER! Their sulfur-containing chemicals produce glutathione which is our master antioxidant aiding the liver in detoxification. Pomegranates + squash + @go_raw seeds add to this salads nutrient density!

Yes indeed, food IS medicine. I’ve been plantbased exclusively for 20+ years before I started incorporating seafood and certain meat. I’ve seen the power of plants in my own healing and for the past 7 years in our clients! You don’t need to be vegetarian or vegan to be plant forward. All of our programs we meet clients where they are but work hard to have them diversify their veggies (your microbiome loves that), increase the amount they eat = fiber + antioxidant + vitamins galore plus determine HOW is the best way to eat them (some clients do best with cooked vs. raw, etc.). The results are real.

FOR THE ROASTED SQUASH:

1 medium butternut squash (cubed)
2 large garlic cloves, minced
3 tablespoons finely chopped fresh parsley
1 tablespoon EVOO
Salt + Pepper to your liking

Salad or Warming Bowl (your choice!):
6 cups of thin strips of Kale (de-stemmed) and cut into strips–we love curly kale
1/2 cup of pomegrantes (or more!)
1 tbsp fresh lemon (or more to your liking!)

Cheesy Seeds:
1 cup any seeds or combo of seeds you love (we adore @GoRaw pumpkin + sunflower + sesame seeds)
3 tablespoon nutritional yeast
1 1 tbsp of fresh finely chopped parsley or any other herb you love
sea salt (to your liking)
2 teaspoon (5 mL) extra-virgin olive oil

DIRECTIONS

Preheat oven to 400°F and add parchment paper to large sheet pan.

Peel the squash. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place onto sheet pan.

Add the minced garlic, parsley, oil, and salt onto sheet pan and toss until combined with the squash and bake at 400°F for about 45 minutes, until tender and lightly browned.

While the squash is cooking prepare the kale. Cut into thin slices and add to salad bowl.

Then make the cheesy seeds in a bowl or we like to use a mason jar and shake all the ingredients together. If using a bowl then mix all well.

Add the pomegranates + “cheesy” seeds to the kale. Then a bit more EVOO and a squirt of lemon. Massage away with you hands. Then add the warm squash to the top. Toss. Enjoy!!!

*If you do better with cooked veggies then raw kale–sauté the kale with EVOO and add the baked squash to the kale + seeds + pomegranates. Enjoy the warming nourishment.

Gratitude and love,
Christine & Stephanie