Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Warm Thanksgiving Kale and Squash Salad

Cooking Time

20 minutes


6 people


1 large purple turnip, washed, diced into 1/2" cubes w/ skin
1/2 acorn squash, washed, seeded, diced into 1/2" cubes w/ skin
1/2 small butternut squash, washed, seeded, diced into 1/2" cubes w/ skin
2 tbs. olive or coconut oil (for baking)
1/2 head of kale, sliced paper thin crosswise
1/2 head of Lacinto Kale, sliced paper thin crosswise
1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans
2 tbs. dried cranberries (omit for lower carb)
1 tbs. fresh flat leaf parsley, chopped
2 carrots, diced small
sea salt and pepper to taste
gomasio for flavor (optional)
2 tbs first cold pressed EV olive oil


  • Preheat oven to 375 degrees. 
  • Place the diced turnip, acorn and butternut squash in a large baking tray.
  • Cover with 1-2 tbs. of oil, mix until coated and top with sea salt and pepper.
  • Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil.
  • Add sea salt, gomasio and pepper to taste and serve warm.
  • Credit

    Courtesy of Amanda Andruzzi