Vibrant and Warm Winter Salad

Kale Salad with Roasted Butternut Squash, Beets & Salmon

Ingredients

For the salad

• 1 large bunch kale, ribs removed and finely chopped

• 2 cups butternut squash, peeled and cubed

• 2 large carrots (rainbow colors if possible!), peeled and chopped

• 1 bulb beet, peeled, quartered, and wrapped in foil with olive oil, salt, pepper

• 1 lb salmon fillet

• ¼ cup dried cherries

• ¼ cup pumpkin seeds (pepitas), lightly toasted

• ¼ cup roasted pistachios, roughly chopped

• ¼ cup fresh dill, finely chopped

• 1 tablespoon ground flax seed

• 1 tablespoon hemp hearts

For roasting

• Olive oil

• Kosher salt & freshly ground black pepper

• Optional: pinch of cinnamon for the squash

For the champagne vinaigrette

• ¼ cup extra-virgin olive oil

• 1/4 cup apple cider vinegar

• 2 Tbsp fresh lemon juice

• 1 Tbsp Dijon mustard

• 1 tsp honey

• 1 tsp fresh ginger, finely grated

• Salt & pepper to taste

Notes for newly nursing mothers: garlic in the dressing is substituted for fresh ginger to protect your infant’s developing GI tract. Similarly, you can sub butter lettuce for the kale greens to avoid distressing baby’s GI system until baby is older. If using butter lettuce, do not add the olive oil or salt to the greens.

Instructions

1. Roast the butternut squash, carrots & beets
   Preheat oven to 400°F (205°C). Place quarter beet in foil on baking tray. Toss squash and carrots with olive oil, salt, pepper, and optional spice and add to the baking tray. Roast for 25–30 minutes, flipping halfway, until caramelized and tender. Let cool slightly.

2. Roast the salmon
   Place salmon on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and roast at 400°F for 12–15 minutes, until just cooked through and flaky. Cool slightly, then flake into large pieces.

3. Massage the kale
   Place chopped kale in a large bowl. Add a drizzle of olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until softened and deep green, sprinkle in chopped dill.

4. Make the vinaigrette
   Whisk together all ingredients until emulsified.

5. Assemble the salad
   To the kale, add roasted squash, carrots & beets, dried cherries, pumpkin seeds, pistachios, flax seed and hemp hearts. Toss gently with vinaigrette until evenly coated.

6. Finish & serve
   Top with flaked salmon and an extra sprinkle of fresh dill and cracked black pepper. Taste and adjust seasoning as needed.