#Honestgoodness Recipe: It's Easy Being Green With Winter Salad

Pine and fir aren't the only greens you could be enjoying this season. This #Honestgoodness kale salad recipe from our social goodness partners at FoodCorps will warm you up with a fresh, filling blend of textures and taste!

The sweet roasted squash, the sturdy kale, the avocado that turns the dressing creamy and the pop of the lime juice and pumpkin seeds is a lively combination this time of year. It also keeps well, unlike most salads.

If you have delicata squash, by all means use it, as you won’t have to peel it. Toss in some black or pinto beans for additional heft, if you’d like. This salad, like many, is begging for adaptations; be creative and use different seeds or nuts, add herbs, or different roasted vegetables.

Winter Salad of Kale, Roasted Squash, and Pumpkin Seeds

Ingredients

1 small bunch kale, well washed and dried, stems removed if tough and very thinly sliced

1 small ripe avocado

2 cloves garlic, minced

Juice of 1 lime (start with a little less and then add to taste)

1 small/medium delicata squash, halved lengthwise, seeded and cut into ¼-inch half rounds or 3 cups worth of diced butternut or other kind of winter squash (see head note)

Olive oil

Salt and freshly ground pepper

½ cup toasted pumpkin seeds (toast in a dry skillet over medium to med-high heat, stirring often, until popping and starting to brown—about 8 minutes.

Instructions

1. Preheat oven to 425 degrees. Bake the squash slices or chunks in a single layer on a baking sheet with just a drizzle of oil and sprinkling of salt. Bake, turning once, for about 15 minutes or until tender and just starting to brown.
2. Put the kale in a large salad bowl. Add the diced avocado and squash (warm is fine).
3. Mince or press or mash the garlic until very fine and put in a small bowl. Stir in the lime juice, about 3-4 tablespoons of good olive oil and plenty of salt and pepper. Stir well and dress the salad and work it in well. Taste and adjust seasoning with more lime juice and/or salt and pepper. Stir in the pumpkin seeds.

This recipe was provided to FoodCorps service members by Katherine Deumling of Cook with What You Have.

Honest Tip: To make your #honestgoodness sustainably delicious? Get your greens from a CSA (Community Supported Agriculture) like Ripe City.