As it goes with salads, you can alter the amount of add-ins to your taste. A little more cheese, add shredded chicken or roasted tofu or beans if you’d like, but it is plenty of a meal as it is in my opinion. The dressing is light and very simple. If you like extra to keep on hand, simply double or triple the numbers below.
1.5 lb. butternut squash, peeled, seeded and cubed 2 Tbsp. coconut oil or extra virgin olive oil 2 heaping tsp. taco seasoning (I like Penzeys or make your own) 1 large bunch of lacinato/Tuscan kale 3 green onions, sliced thin 1/3 cup toasted pepitas (pumpkin seeds) 1/2 cup crumbled feta cheese, plus more for garnish 1 avocado, diced handful of tortilla chips
Dressing: juice of one juicy lime 3 Tbsp. extra virgin olive oil 1 Tbsp. agave nectar 1/2 tsp. sea salt and pepper, to taste
Preheat the oven to 400′. Put the squash on the tray and drizzle with the olive oil, taco seasoning and a few pinches of salt only if your seasoning does not contain salt. Toss to coat and spread in an even layer. Roast in the upper third of the oven for 25 minutes or until just softened and the edges begin to brown. Remove and cool completely.
Remove the stems from the kale and chop it well. Put it in a large mixing bowl with the green onions. Whisk your dressing ingredients together, pour it on the kale and massage it into the kale with your hands. This will soften up the leaves. You may do this a couple hours in advance, keep covered in the fridge.
When ready to assemble your salad. Toss the pepitas, feta, avocado and cooled squash with the greens to combine. Crumble the tortilla chips on top along with a little extra feta cheese.