Autumn Jewel Salad

serves 2-4 | gluten free, vegan, vegetarian, paleo | side dish

Ingredients

• 1 bunch organic kale
• 3 tbsp pomegranate seeds
• 1/2 organic apple (I used Honeycrisp)
• 1/2 organic beet (I used frozen beets that I defrosted)
• 1/2 organic delicata squash
• 2 tbsp Sunfood pumpkin seeds
• 1/8 cup Sunfood herbed and pitted olives
• 1/8 cup Sunfood apricot kernels
• Dressing: 1 tbsp extra virgin olive oil, 1 pinch Sunfood pink Himalayan sea salt, freshly ground black pepper, 1 tbsp balsamic vinegar)

Directions

1. Wash, dry, and cut all veggies. If using any frozen veggies, allow to defrost.

2. Put the squash slices on a microwave-safe plate and cover with a tbsp of water and another plate. Microwave for 1 minute 35 seconds, or until soft.

3. Combine the ingredients for the dressing and whisk.

4. Add the kale to a mixing bowl and pour the dressing in. Massage the kale with your hands to break down the fibers and add flavor.

5. Add the rest of the ingredients on top, and enjoy!