Colorful Spring Kale Salad

Munch your way into springtime with this delicious salad!


3 cups of ripped kale

2 cups of butternut squash

1/2 cup of pomegranate seeds

1 15 oz. can chickpeas, rinsed, drained and dried

1/2 cup salted pepitas

1 tbsp. olive oil

2 tbsp. apple cider vinegar

2 tbsp. lemon juice

2 tsp. maple syrup

Instructions: Roast the squash by preheating the oven to 425 degrees. Bake in the oven to bake for 20 – 25 minutes. When done, remove from oven and allow squash to cool. Next, toast the pepitas in a frying pan. Add ripped kale to a large salad bowl and massage the leaves with the olive oil, vinegar, lemon juice, and maple syrup. Finally add the pomegranate seeds and chick peas and enjoy! For more great recipes click HERE!