Fall Cleanse Kale Salad

Ingredients

• 11 large bunch kale, stems removed and chopped
• 21 delicata squash, roasted and sliced
• 32 medium beets, roasted and cubed
• 43 tbsp olive oil
• 52 tbsp fresh lemon juice
• 62 cloves garlic, minced
• 71/2 tsp sea salt
• 81/4 tsp black pepper

Instructions

1. 1

   Wash kale and remove tough stems, then chop into bite-sized pieces.

2. 2

   Slice delicata squash and beets into thin, even rounds and toss with olive oil.

3. 3

   Roast squash and beets on a baking sheet at 425°F until edges are crispy and vegetables are tender.

4. 4

   Massage chopped kale with lemon juice and minced garlic to soften the leaves.

5. 5

   Combine roasted vegetables with massaged kale and top with toasted pumpkin seeds.

6. 6

   Drizzle with additional olive oil and serve at room temperature.