Pomegranate Squash Salad

Inflammation is our body’s way of protecting itself in order to remove harmful toxins, irritants, or pathogens. Inflammation is thought to be a contributing factor in many diseases including arthritis, heart disease, autoimmune conditions, GI disorders, and more.

Consuming plenty of antioxidant-rich fruits and vegetables (especially greens!) helps our body combat inflammation on a daily basis. One great trick is to include a small salad at every meal; by consuming raw vegetables before eating heartier foods you prime your digestion to properly digest your meal. Enjoy this delicious winter salad any time of year!

Pomegranate Squash Winter Salad

Ingredients

1 medium size butternut squash peeled, seeded, cut into 1-inch cubes

1 pomegranate

3 cups organic kale

3 green onions

½ cup quinoa

¼ cup sunflower seeds

¼ cup + 4 Tablespoons olive oil

¼ cup balsamic vinegar

1 tsp raw honey

Sea salt and black pepper

Method

Preheat oven to 400 degrees F (200 degrees C). Toss butternut squash with 2 Tablespoons olive oil and sprinkle with sea salt and pepper. Spread squash on a parchment-lined baking sheet. Roast until tender, 25-30 minutes. Set aside to cool.

Cook quinoa according to directions on package; fluff and set aside to cool. While the squash is baking, de-seed pomegranate. Rinse kale and pat dry, cut into bite-size pieces. Massage kale with 1 TB olive oil. Cut unions into small slices.

Layer kale into a salad bowl. Stir in quinoa. Add half of the squash, half of the pomegranate seeds, sunflower seeds, and green onions. Add more squash or pomegranate seeds to taste. Mix remaining olive oil, balsamic, and honey together until uniform; pour on top of salad. Enjoy!