Autumn Kale Salad

For the entire four years of naturopathic medical school, I meal prepped all of my food for the week on Sundays. I made huge batches of salads, bowls and soups. Since I finished school, I’ve been so resistant to meal prep again- I definitely overdid it. I’m working full time now, and I’ve had to get back into meal prepping, but this time on different terms- when I cook, I just make bigger versions of my meals so it doesn’t feel so regimented.

My latest meal? This autumn kale salad, which is packed with a ton of my favourite seasonal foods. It’s easy to throw together and stays well in the fridge if you want to make it ahead. Top grilled salmon, chicken or tofu.

INGREDIENTS

1 large acorn squash
1 bunch kale
1 pomegranate, seeded
1 cup quinoa, cooked
1/4 cup toasted pumpkin seeds
1/3 cup feta cheese
honey
olive oil
salt & pepper

For the dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp honey
1 tsp dijon mustard
salt & pepper to taste

INSTRUCTIONS

Preheat oven to 400 F. Cube acorn squash (leave skin on), and transfer to parchment lined cookie sheet. Drizzle with 2 tbsp olive oil and 1 tbsp honey, and a pinch of sea salt and pepper. Toss, then roast for 30-40 minutes until golden.
Add dressing ingredients to a jar and shake well. Wash kale, and cut into small pieces. In a medium bowl, massage kale with the dressing. Add cooked quinoa, feta, pumpkin seeds, pomegranate, roasted squash and toss. Serve with an extra sprinkle of feta cheese.