Lemon Tahini Kale Salad
I'm finally back in Portland and feeling like myself again. It's been a roller coaster of a year, full of challenges, but everything seems to be falling into place. I needed to take a hiatus from social media to take time to focus on myself, my career and my desires for the future.
I spent a good portion of this year riddled with self doubt, unable to be mindful. I can honestly say that I've reached the end of that chapter and that I'm ready to begin new endeavors, one of which begins VERY soon (stay tuned).
Well, that was a lot deeper than I intended it to be! Let's get to why you're all really here!
In the spirit of cultivating new, healthy habits...SALAD!
- 1 Cup Shredded Red Cabbage
- 1 Cup Broccoli Florets
- 1/2 Sliced Roasted Red Beets
- 1 Cup Cubed Roasted Butternut Squash
- 1 Bunch Kale
- 2 Tablespoon Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1/2 Cup Tahini
- 1/2 Cup Lemon Juice
- 1/2 Cup Coconut Aminos
Combine all ingredients, store in an airtight container and chill for at least an hour.
Preheat your oven--400 degrees
Roast your butternut squash- lightly coat your cubed butternut squash with olive oil, salt and pepper. Roast for 30 minutes. Chill for an hour.
Plate all of your ingredients and serve.