Meatless Monday: Maple-Roasted Butternut Squash, Kale and White Bean Salad

You know those recipes that you love to eat as leftovers?  Nope? Me either.  I eat leftovers out of guilt most of the time.  However, there are few meals that I want to warm up in the microwave and eat straight from the container.  Well honey, this is one of those recipes.  AND…you don’t need to warm it up (Warm it up Kris! I’m about to. Warm it up Kris!  That’s what I was born to do!) Sorry for that outburst…I still love Kris Kross and I’m not afraid to admit it.

Anyway, I found this recipe on PopSugar and it is nothing short of fabulous. Even the boys liked it.   I have included my changes in the recipe. Enjoy!

Maple-Roasted Butternut Squash, Kale and White Bean Salad

Ingredients:

  • 2 cups diced raw butternut squash (can substitute sweet potato)
  • 1 teaspoon olive oil
  • 1 teaspoon maple syrup
  • Sea salt
  • 8 cups raw kale, stems removed, ripped into bite-size pieces – I used two full bunches
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 can white beans, rinsed and drained
  • 1/2 cucumber
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup or dried cranberries

Directions:

  1. Preheat oven to 400°F.
  2. In a bowl, toss cubed butternut squash with olive oil, maple syrup, cinnamon, and sea salt.
  3. Pour squash onto a baking sheet and roast for 10 minutes. Flip and roast for another 10 minutes. Flip and roast for another 5 to 10 minutes until soft and slightly crisp on the edges.
  4. While the squash is baking, prepare the salad. Place the raw kale in a large bowl. Drizzle on lemon juice, olive oil, and a little salt and pepper to taste. Massage kale for several minutes until desired texture.
  5. Remove butternut squash from the oven and allow to cool for 10 minutes.
  6. Add the white beans, diced cucumbers, warm roasted squash, sliced almonds, and cranberries.
  7. Enjoy!

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Meatless Monday: Vegan Pesto

I know what you’re going to say: Vegan Pesto?  You can’t make pesto without cheese!  I found it on POPSUGAR, which is a fun little site that I have been signed up to for about 2 months.  It’s fresh, it’s great for grilled veggies, meat or pasta salad.  Plus, I wouldn’t put a recipe on here that I don’t like so here it goes.

Vegan Pesto

Ingredients

  • 2 cups fresh basil leaves
  • 1 clove garlic
  • 1/2 cup pine nuts
  • 1/4 tsp sea salt
  • 1/4 cup extra-virgin olive oil

Directions

  1. Place the basil, garlic, pine nuts, and salt in a food processor, and blend until combined but slightly coarse.
  2. Add the olive oil, and blend until smooth.
  3. Use it right away or store it in the fridge (one week) or freezer (up to three months).

Yields about 1 cup of pesto.

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