Roasted Carrot & Butternut Squash Kale Salad
This hearty roasted veggie kale salad is bursting with fall flavors and makes an excellent salad choice for cooler weather.
Source: Organixx
Ingredients
- small butternut squash, peeled, seeded, and cut into 1-inch cubes
- carrots, chopped into 1-inch size pieces
- teaspoons extra virgin olive oil
- Spices: 1 teaspoon pink Himalayan or sea salt; 1 teaspoon Ceylon cinnamon; ¼ tea
- bunches curly kale, stems removed, chopped into bite-sized pieces
- chopped dried cranberries
- toasted seeds or nuts
- Dressing
- extra virgin olive oil
- Tablespoons apple cider vinegar
- Juice of 1 lemon
- Tablespoon honey or maple syrup
- Tablespoons minced ginger
- teaspoon pink Himalayan or sea salt
- scoops [Organixx Clean Sourced Collagens|https://shop.organixx.com/products/clea
- Optional add-ins
- Avocado chunks, dried cranberries/cherries, apple chunks, pumpkin/sunflower seed