SQUASH AND SPROUTS KALE SALAD
Serves: 4
SESAME GINGER DRESSING
2 tbsp (30 mL) low-sodium gluten-free tamari Juice of 1 lime
2 tsp (10 mL) apple cider vinegar
1-inch (2.5-cm) piece fresh ginger root, finely grated 1 garlic clove, finely grated (optional)
1/4 cup (60 mL) toasted sesame oil
Sea salt
Freshly ground pepper
SALAD
1 delicata squash, cut lengthwise, in thin, half-moon-shaped slices
10 to 12 brussels sprouts, trimmed, halved
2 tbsp (30 mL) omega oil or other oil
Sea salt
Freshly ground pepper
1 bunch kale (Tuscan or purple suggested)
1/4 cup (60 mL) toasted pepitas or pumpkin seeds
1. Dressing: In a small bowl, whisk together the tamari, lime juice, vinegar, ginger, garlic and sesame oil, combining well. Season to taste with salt and pepper. Set aside.
2. Salad: Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper. Drizzle squash and brussels sprouts with oil and toss with salt and pepper until well coated.
3. Arrange sprouts on baking sheet cut side down. Arrange squash beside sprouts. Roast vegetables in preheated oven for 25 to 30 minutes or until cooked through and golden.
4. Trim kale, removing stems, and chop roughly. Place in a large bowl. Sprinkle with salt and gently massage kale with your hands. Then toss with a couple of tbsp (30 mL) of the dressing and set aside.
5. Remove vegetables from oven, let cool five minutes and toss with kale, adding more dressing as required. Top salad with pepitas and serve.