1acorn squash I like to leave the skin on, it is good for you!
1/4cuppumpkin seedsomit if following the beginning stages of the autoimmune protocol
2 cuppurple grapes
8cupkaleor one bag
1tsp olive oil (for roasting squash) You can either use 1 tsp of olive oil, or use a spray and lightly coat the squash prior to placing them in the oven. I like to use the Trader Joes organic extra virgin Spanish olive oil spray.
Using a sharp kitchen knife, slice acorn squash lengthwise into 4-5 pieces. Place on a baking sheet and spray or drizzle with olive oil.
Roast for 1 hour, or until the squash is soft to the touch and golden brown.
Halve the grapes and chop the apple into bite sized pieces.
Combine all salad ingredients together in a large mixing bowl and plate as desired. Once the vinaigrette is finished, massage the kale with the dressing. You do not need to store the dressing separate from the salad, because kale is tough and will not rot unlike lettuce.
For the Vinaigrette:
Place all ingredients in a blender and blend for 30-60 seconds.
For the salmon: (OPTIONAL)
Preheat the oven to 350.
Lay the salmon in a single layer on a cooking sheet.
Mix the olive oil with the cinnamon and pour over the salmon.
Bake for 20 minute for well done salmon, and 15 minutes for more rare salmon.
Once the salmon cooks, remove the skin and shred with two forks and serve over the salad.
ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Store in an air tight container for up to 5 days in the fridge.
Amount Per Serving (4 g)
Calories 777Calories from Fat 396
% Daily Value*
Saturated Fat 6g38%
Vitamin A 16306IU326%
Vitamin C 176mg213%
* Percent Daily Values are based on a 2000 calorie diet.