Warming Fall Salad!
 
 
Ingredients
  • 2 heads steamed kale
  • 2 cups baked kabocha squash (or other squash)
  • 2 medium sized apples
  • 1 onion, caramelized
  • Cheesy  Spiced Sunflower Seeds (or just sunflower seeds)
  • immune boosting dressing!
Directions
  1. First, bake kabocha squash at 425 degrees since it will take the longest.
  2. Next, chop onion and start caramelizing. To caramelize an onion, you cook it on low heat for a long period of time. Typically you use white onions and it will turn a caramel color. Here, we used purple onions for added color.
  3. Wash kale, chop into bite sized pieces and steam! (TIP: when steaming vegetables, wait until they turn their brightest color green and immediately emerge them into an ice bath to keep that beautiful color and retain the vitamins and minerals!)
  4. Once kabocha is baked and steamed cut it into bite-sized pieces.
  5. Cut apple into bite-sized pieces (we used green apples picked from a tree right outside of where I live!)
  6. Next, pour immune boosting dressing onto steamed kale and mix thoroughly.
  7. Then, add in the rest of your ingredients and stir!
  8. Serve warm or cold!
Notes
This recipe is meant to be adapted based on seasonality and availability of local produce. Kale is available locally almost year round, so a steamed kale salad massaged with the Immune Boosting Dressing is a great base. Then, add in whatever is available; baked pumpkin/ acorn squash in fall, or tomatoes and cucumbers in the spring. It’s also good to add in a crunch from a nut or seed, like sunflower seeds, which we did here:).
Recipe by Holistic Rendezvous at http://holisticrendezvous.com/warming-fall-salad/