Portions
4-6
Preparation time
10 minutes
Cooking time
35 minutes
"The fall farmers' market is a colorful sight, with orange, green, and yellow squash arranged alongside purple and green kale. Use both superfoods in this salad, where slightly crunchy kale is studded with tender squash and drizzled with a tangy-sweet vinaigrette. It's a salad that's just as delicious the next day, or even the day after. Any dried fruit can be substituted for the raisins."
The recipe comes from the website #EATMEATLESS : Good for Animals, the Earth & All by the Jane Goodall Institute. ©2021. Published by Insight Editions. Recipe by Robin Asbell. Photos by Erin Scott.