Middle Eastern Inspired
Servings Prep Time
4salads 10minutes
Cook Time
30minutes
Servings Prep Time
4salads 10minutes
Cook Time
30minutes
Ingredients
Veggies
Dressing
Instructions
  1. Preheat oven to 450 degrees.
  2. Prepare butternut squash. Using a vegetable peeler, remove the skin from the squash. Dice the squash into 1/2 inch cubes. Toss in 1 tbsp olive oil and za’atar. Place on a baking sheet in and cook in the oven for ~30 minutes, or until the squash is easily punctured with a fork, turning halfway through to ensure they are evenly cooked on all sides.
  3. Prepare the green beans. Toss the green beans in 1 tbsp olive oil and garlic clove. Place on a cookie sheet and in the same oven as the squash for 20 minutes, turning halfway through. The green beans should have a slight char.
  4. Prepare the dressing. In a food processor or blender, combine all ingredients for the dressing and blend/pulse for ~1 minute. There will still be chunks of sun dried tomato when you are finished blending.
  5. Prepare the salad by combing the washed and de-ribbed kale with the salad dressing. Massage the dressing with the kale leaves while simultaneously ripping the kale into bite sized pieces. Top with squash, green beans, diced red onion, lemon zest and cooked protein of your choice (ie chicken, beef, salmon, etc).
  6. Enjoy!