One of the best ways to stay healthy during a busy week(s) is to eat healthy. Unfortunately it seems like when we are the most pressed for time, we turn to average 'convenience foods': ordering out, packaged options....lots of starch. But even the busiest person has time to compile a dish from what's already in the fridge, and this winter kale and squash salad is an example of just that. In fact, this is how we normally do lunch in this house.
The kale, butternut squash and beets are all super beauty foods. They're packed with fiber to keep you full, but also lots of antioxidants. To be specific, butternut squash is an amazing source of vitamin A which is a great anti-aging vitamin but also can be used to help those with acne and dry, scaly skin. And those fermented beets? Awesome for digestion, which in turn is part of what keeps you healthy. Seriously! Your gut is an important line of defense for your immune system.
Winter Kale Power Salad
- Kale, shredded
- Roasted butternut squash
- Pickled Beets
- Feta Cheese
///Directions/// Wash and de-vein the kale. Gather it together and slice using chiffonade method. Plate the kale. To roast butternut squash, peel, remove seeds and cut into cubes. Toss in olive oil and sale and pepper. Roast at about 400 until each piece can be pierced with a fork or knife. Top the kale with the squash. Add sliced pickled beets. The beets we used are from Number One Son's in DC , sold in our farm market, and are seasoned with garam masala. Top with feta cheese and enjoy!
Need a dressing? Use the juice from the pickled beet container and whisk with olive oil.
This salad really is perfect and you can easily prep this during the weekend for the rest of the week. In March I'll be involved in FOUR photo shoots in some way or another, so this uses minimal fridge space (because I need to keep my props aka food stored!), and minimal time.