PCOS Skin Nourishing Salad - Roasted Butternut Squash and Kale Salad with Pumpkin Seeds
Nutrition per Serving
350
Calories
10g
Protein
45g
Carbs
15g
Fat
Grocery list: Small butternut squash, kale, pumpkin seeds, olive oil, lemon, honey. Low GI ingredients: Butternut squash, kale, pumpkin seeds.
Ingredients
1 small butternut squash (peeled and cubed), 2 cups of kale (chopped), 1/4 cup of pumpkin seeds, 2 tablespoons of olive oil, Salt and pepper to taste, 1 tablespoon of lemon juice, 1 tablespoon of honey
Instructions
1. Preheat your oven to 400F (200C). 2. Toss the butternut squash in 1 tablespoon of olive oil, salt, and pepper. 3. Spread the squash on a baking sheet and roast for 25-30 minutes. 4. In a large bowl, combine the kale, pumpkin seeds, remaining olive oil, lemon juice, and honey. 5. Once the squash is done, let it cool before adding it to the salad. 6. Toss everything together and serve.
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