Fall Superfood Salad

Ingredients

For the salad:

• 1/2 butternut squash, cubed
• 1 tbsp. coconut oil, melted
• 1/2 tsp. cinnamon
• 1/4 tsp. sea salt
• 5oz pkg baby kale
• 1 pomegranate, de-seeded
• 1/2 cup chopped pecans
• 1/2 bunch green onions, chopped (or ½ small red onion, sliced)
• 3 tbsp. Hemp Hearts

For the dressing:

• 1/3 cup orange juice
• 2 tbsp. olive oil
• 1 tbsp. Hemp Hearts
• 1 tbsp. pure maple syrup
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• Freshly ground black pepper

Directions

1. Preheat oven to 400F.
2. Place cubed squash on a lined baking sheet. Drizzle with oil, cinnamon, and salt. Toss to combine. Roast for 30 minutes.
3. Meanwhile, place kale, pomegranate, pecans, onions, and Hemp Hearts in a large bowl. Set aside.
4. Place all dressing ingredients in a blender (I used my Nutribullet). Blend until smooth and creamy.
5. Add baked squash to salad bowl, Drizzle with dressing and toss to combine. Season with salt and pepper to taste.Recipe courtesy of Alexis from Hummusapien.