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
- Preheat oven to 400°F. Line a baking sheet with parchment paper
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