Recipe: Autumn Kale Salad



Kale blew up a couple years ago. Not literally, of course-- but all of a sudden, in the social media world kale was THE nutrition buzzword. Kale is a superfood. Kale is the best vegetable. Kale is the best leafy green. Kale is the panacea! Kale will cure all! Cancer, Colitis, Bunions!

Oh, kale no.

Don't get me wrong- kale is GREAT. You guys, I LOVE me some kale. But I'm sorry to share, kale is not the panacea, the cure-all. You will not be any healthier (ok, maybe just a little bit, depending where you're at) if you start simply eating kale. And-- this one's going to make you fall over-- SOME PEOPLE DON'T EAT KALE AND THEY'RE STILL HEALTHY. But I get it- I've fallen into kale-y traps before, too. It's all too easy to want to hang onto that ONE THING that is going to fix everything. "If I just start eating more kale...". Then what?!

The truth is, there is no one thing. There is no ONE thing you can eat that is going to change everything, make you healthier, energize you (alright, I'll give you coffee) or transform your life.

But It DOES start with ONE change at a time. Maybe that change is kale. Maybe it's just tuning in. Maybe it's simply committing to one change at a time to find what works for YOU. Kale or no kale. Kale doesn't work for everyone. But it can be pretty darn delicious.


Autumn Kale Salad

with orange tahini dressing and cinnamon cumin roasted butternut squash

For squash:

1 small butternut squash, small dice 1/2 tsp cinnamon 1/2 tsp cumin Sea salt + olive oil as needed

Kale Salad: 1 bunch kale, chopped

1/4 cup pepitas (we prefer roasted with sea salt)

1/4 cup fruit-sweetened dried cranberries

Dressing: 1/3 cup tahini

1/4 cup fresh squeezed orange juice 2 tbsp olive oil 1/4 tsp sea salt 1. To roast squash: Preheat oven to 375. Toss squash with a generous drizzle of olive oil (to coat fully), cinnamon, cumin and a big sprinkle of sea salt. Roast for 25-40 minutes, tossing halfway until soft and slightly golden. Let cool slightly. 2. Whisk together dressing ingredients in a large bowl. Add kale, and using hands, toss to coat with dressing. Massage kale until texture is almost cooked and dressing is well absorbed. Taste, adding more sea salt if desired. 3. Toss kale with warm squash (can also serve cold), pepitas and cranberries.

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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits