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Kale & Butternut Squash Salad |  Vegetable/Fruit Day

Delicious, warm and healthy, what a great combination for starting out the new year. This salad tastes so good you'll forget it's good for you! Created for Acc(u)Life by Chef Vanessa.
(www.chefvanessabathfield.com)

Makes 2 servings - each serving uses 8 oz of your daily vegetable allowance

Ingredients
  • 6 oz Lacinato kale, washed and dried
  • 4 oz butternut squash cut into 1 inch cubes
  • 6 oz raw red beets cut into 1 inch cubes
  • 1 tsp lemon juice
  • Sea salt
  • Zero-calorie cooking spray
Directions
  • Preheat oven to 400°.
  • In a large bowl, toss together butternut squash and beets.
  • Spray with a few spritzes of cooking spray and a pinch of salt, mixing well.
  • Spray baking pan with zero-calorie spray and place vegetables on pan.
  • Bake for 30 mins turning halfway through, until vegetables are slightly browned and soft when pierced with a knife.
  • While vegetables are baking, remove the thick inner vein from each kale leaf, then slice thinly into ribbons.
  • While still warm, combine roasted vegetables, kale ribbons and lemon juice.
  • Enjoy!
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