Autumn Harvest Kale Butternut Squash Salad



  • 1 1/2 pounds butternut squash cubed
  • 1 1/2 tablespoons avocado oil
  • sea salt to taste
  • 1 1/2 pounds Tuscan kale stems removed *SEE NOTES*
  • 1/2 cup pecans
  • 3 avocados cubed
  • 1/2 cup pomegranate seeds
  • 1/4 cup hemp seeds


  • 1/2 cup extra virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 – 2 1/2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon shallots chopped
  • 1/2 teaspoon garlic powder
  • sea salt to taste



  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the butternut squash cubes with the oil and salt and pepper. Lay them out in a single layer onto the parchment sheet- you may need to use two so they all fit.
  3. Bake at 425 degrees Fahrenheit for about 35-45 minutes, flipping halfway through. You will want them to be soft and a bit caramelized. Remove from the oven and set aside.
  4. Begin to assemble the salad. Add all of the salad ingredients and pour the dressing on top. However, if you are not going to eat it all at once, serve the dressing on the side and add the avocado when ready to eat! Season with extra salt and pepper if needed.


  1. Combine all of the salad dressing ingredients in the bowl of a high speed blender pitcher. Blend on high for about 1 minutes until everything is combined and creamy throughout.
  2. Store in an airtight container in the refrigerator for up to 10 days.


Massage the kale leaves after removing the stems. While doing this be sure to pray into those leaves, state your intention and ask them to bless your well being. Massaging them also helps to break them down so they soften up a bit and are easier to chew.