How This Nourishes Your Body

For me, salads need a little bit of an adjustment when it comes to cooler weather. Kale salad does the trick.

I naturally begin to crave more warming foods and wanted to create a salad that satisfies my fall and winter taste. So we go, this roasted beet and butternut squash kale salad with a creamy coconut dressing is my new go-to fall salad recipe. You get all of the warming and satisfying nutrients from the squash and beets while also flooding your body with the powerful detoxifying and energy giving nutrients in the kale and coconut. It is a win win all around:)

Notes for Kale Salad

For the dressing:

• ½ cup water
• ½ cup raw tahini
• 1 or 2 tablespoons maple syrup or honey
• 1 tablespoon  apple cider vinegar
• 2 tablespoons coconut aminos or  tamari soy sauce
• 2 tbsp olive oil or full fat coconut milk
• ¼ tsp sea salt

1. Place in bender or mix by hand until fully blended.

These measurements are for 1-2 servings. I like to double or triple the dressing to put on the entire salad.