To make butternut squash, preheat the oven to 425 degrees Fahrenheit. With a sharp knife cut the butternut squash in half and remove the ends. Carefully remove the skin of the squash by cutting down the sides. Cut the flesh in half and remove any seeds with a large spoon. Finally, chop the butternut squash into small cubes about 1 inch in size. Coat the squash cubes with one tablespoon of coconut oil. Roast squash in the oven for 15-20 minutes and then let cool. Meanwhile, chop dates.
Next, wash and dry kale leaves. Then remove kale leaves from the stem from “zipping” them off of the vein with your hands. Roughly chop kale and add to a large bowl. To make the salad dressing add olive oil, tahini, 2 pitted dates, lemon and sea salt to a blender and blend for 30 - 60 seconds until smooth and creamy. Pour salad dressing on kale and massage with dressing until soft and evenly combined.
Then, wash and chop purple cabbage and chop the dates and hazelnuts. Add purple cabbage, butternut squash, dates, hazelnuts and pumpkin seeds to salad and mix together before serving.
Recipe created by Megan Roosevelt, Registered Dietitian Nutritionist & founder of HealthyGroceryGirl.com.