Turmeric Roasted Kabocha Squash Salad

Serves 6


for the salad

  • 1 tbsp ghee or olive oil
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3/4 tsp cumin
  • 3 tsp honey
  • 1 small kabocha squash, sliced
  • 6 - 8 figs, halved
  • 2 tsp honey
  • 1 bunch of lacinto kale or greens of choice, chopped
  • lentils of choice
  • cranberries
  • pumpkin seeds
  • goat cheese

for the dressing

  • zest of 1/2 lemon
  • juice of 1 lemon
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tbsp ginger paste
  • salt and pepper to taste

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix the ghee, turmeric, pepper, salt, cumin, and honey into a paste. With a pastry brush, brush the paste onto both sides of the squash slices and spread into an even layer onto a lined sheet tray. Bake for 15 minutes, flip the squash, and bake for an additional 15 - 20 minutes until the squash is tender. Remove from oven and set aside.
  3. Using the same sheet tray, spread the halved figs into an even layer and drizzle the 2 tsp of honey over the figs. Roast in the 400 degree F oven for about 20 - 25 minutes until dark in color and tender. Remove and set aside.
  4. Layer the salad ingredients together - the chopped greens, squash, figs, lentils, cranberries, pumpkin seeds and goat cheese.
  5. Combine the dressing ingredients in a mason jar and shake until combined, taste and adjust to preferences. Dress the salad and serve. Enjoy!