This hearty salad is so simple yet flavorful and is a really popular potluck or cookout side dish that's plant-based, gluten-free, Paleo, and AIP-friendly. It goes with everything and anyone can enjoy it.
1/4cuppepitas or nuts of choiceomit for AIP or try crushed plantain or sweet potato chips
sea salt to taste
Instructions
First, prep the acorn squash. Pre-heat the oven to 350f degrees while you chop the squash into semi circles, all in the same thickness (I make them on the thinner side so they'll cook quicker).
Toss the squash pieces with coconut oil and top with a pinch of sea salt on a parchment lined baking sheet and roast for approx. 30 minutes (flipping once half-way through) until cooked.
While that's roasting, strip the kale leaves off their stems and toss the stems out.Roll the leaves into a long roll and with a chef's knife, slice the kale into ribbons (the smaller the better).
Add all kale ribbons to a salad spinner or mesh strainer and rinse well - dry in the spinner or with a towel and let rest in a large bowl.Now wash your hands and get ready to massage! Add the olive oil to your kale and start massaging, you'll see before long about half the volume of your kale reduces. Do this for 3-5 minutes until all leaves are well coated and are much softer. Now wash your green hands again ;)When squash is done, remove from the oven and let rest/dry.
To a pan or cast iron, add pepitas (no oil needed) over medium heat and toast them on the stove top for just a few minutes. As soon as they start getting a little gold and you can smell them, shut the heat off - you're all set!
Now add the lemon juice to your kale and toss a bit. Then add in the rest of your mix-ins: squash, pepitas and pomegranate seeds - give it a good toss.
Grab your serving bowl and add everything in there - serve or store in the fridge until you're ready (let it rest at room temp. for 30 minutes if you store it in the fridge, the squash tastes better at room temp. in my opinion).