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This warm kale salad makes for a perfect lunch on a chilly winter day.

Serves: 2-3 | Prep Time: 10 minutes | Cook Time: 30 minutes


  • 1 small butternut squash, peeled, seeded, and cubed
  • 2 TBSP avocado oil, divided use
  • 3/4 tsp sea salt, divided use
  • 1/4 tsp ground cinnamon
  • 1/2 bunch of kale, large stems removed, chopped
  • Squeeze of fresh lemon juice
  • 1/4 cup roasted sunflower seeds
  • 4 slices bacon, cooked and crumbled


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the squash on the baking sheet and drizzle with 1 tablespoon of the avocado oil. Sprinkle on 1/2 teaspoon of salt and the cinnamon. Toss gently to coat. Spread the squash in an even layer and roast in the oven until fork tender, about 30 minutes.
  2. Meanwhile, add the kale to a medium bowl and drizzle with the remaining tablespoon of avocado oil, the lemon juice, and the remaining 1/4 teaspoon of salt. With your hands, massage the oil, lemon, and salt into each leaf for about 5 minutes. (This decreases the bitterness and helps tenderize the raw kale.)
  3. Add the sunflower seeds, bacon, and cooked squash. Stir to combine and serve.