1 organic butternut squash, diced (other winter squash will work too)
1 bundle organic kale, chopped
1/4 head of purple or green organic cabbage, thinly sliced
1/2 organic lemon, juiced
2 tbsp organic extra virgin olive oil
2 tbsp organic apple cider or other fruit vinegar
2 organic carrots, shredded
1 cup cooked organic quinoa
1 organic apple (of your choice!), chopped
salt and black pepper to taste
Optional for garnish:
1/2 cup organic parsley, chopped
1/4 cup organic raw pumpkin or sunflower seeds for crunch
Steam the diced butternut squash until tender, but not mushy.
Prepare the vegetables while the squash is steaming. Place the kale and cabbage into a large bowl. Pour the lemon juice, vinegar and olive oil into the bowl and gently massage the greens. Add the carrots, quinoa, apple and parsley to the bowl, mixing evenly.
Once the squash has cooled, season it with salt and pepper to taste and add it to the bowl. Sprinkle with optional pumpkin or sunflower seeds and serve with dressing of your choice on the side.