Warm Thanks giving Kale and Squash Salad

Prep time:

30 minutes

Prep notes:

Cooking time:

20 minutes


6 people


  • 1 large purple turnip, washed, diced into 1/2" cubes w/ skin
  • 1/2 acorn squash, washed, seeded, diced into 1/2" cubes w/ skin
  • 1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin
  • 2 tbs. grapeseed or canola oil (for baking)
  • 1/2 head of kale, sliced paper thin crosswise
  • 1/2 head of Lacinto Kale, sliced paper thin crosswise
  • 1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
  • 2 tbs. dried cranberries
  • 1 tbs. fresh flat leaf parsley, chopped
  • 2 carrots, diced small
  • sea salt and pepper to taste
  • gomasio for flavor (optional)
  • 2 tbs first cold pressed EV olive oil


  • Preheat oven to 375 degrees.
  • Place the diced turnip, acorn and butternut squash in a large baking tray.
  • Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper.
  • Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
  • Add sea salt, gomasio and pepper to taste and serve warm.


  • Courtesy of Amanda Andruzzi