Warm Butternut Squash Kale Salad
Warm butternut squash kale salad with roasted tomato and pumpkin seed topped with an over easy egg is the perfect way to welcome October. This is great for lunch or dinner...or even breakfast! Either way- you should make it. Super easy and quick! Full of Vitamin A, good healthy fats and great protein- this meal is sure to keep your work day going.
To make this baby friendly, I simply made the servings into smaller bite size pieces. Including the kale, great way to sneak some vitamins! We usually eat sweet potato daily, so the butternut was a good way to change it up.
- 1 Medium Butternut Squash
- Grape Tomato
- Pumpkin Seed
- Sea Salt
- Olive oil
Start by getting the oven set to 450 degrees. Cut the butternut squash in small square pieces. Spray a pan and lay the squash with olive oil, salt and pepper. Put in oven for 20 minutes. In another pan place cut tomato's and pumpkin seeds, roast them for the last 6-7 minutes. Place the kale in a pan with olive oil on medium heat. Stir for 1-2 minutes then remove. Mix ingredients together then salt and pepper to taste. Enjoy!
Happy first day of October! If you try this recipe, make sure to tag us on Instagram #irrelephantblog