Get greens, and ALA Omega-3s, in this colorful Squash, Pomegranate and Kale Salad.
- 1 butternut squash, peeled and sliced into bite-sized pieces
- 1 tsp poppy seeds
- 2 tsp extra virgin olive oil
- Seeds of one pomegranate
- 1 head of kale, washed and torn into bite-sized pieces
- ½ red onion, sliced
- ¼ cup maple syrup
- ½ cup rice wine vinegar
- Juice of one orange
- ½ cup Vega® Antioxidant Omega Oil Blend
Preheat oven to 375 °F.
Coat sliced squash with olive oil and poppy seeds, bake for 30 minutes or until soft. Allow to cool to room temperature.
Combine kale, cooled squash, pomegranate seeds, and red onion in a large salad bowl.
Wisk together maple syrup, rice wine vinegar, orange juice, and Vega Antioxidant Omega Oil.
Dress salad immediately before serving.