Healing Root Vegetable Salad
This Healing Root Vegetable Salad recipe is from my friend Megan Kelly. She has an incredible blog and is a Licensed Esthetician specializing in holistic nutrition, woman’s hormones, and spiritual health.
Healing Root Vegetable Salad w/ Tahini Dressing
Yield 4 cups
- 1 butternut squash
- 1 large red beet
- 3 tbsps of grass-fed butter or coconut oil
- Pinch of pink salt (Himalayan or Redmond’s)
- 1 head of kale
- 1 cup of shredded coconut flakes
- ½ cup filtered water
- ½ cup raw tahini
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut aminos
- 2 tbsp full fat coconut milk
- ¼ tsp pink salt
Step #1: Gather all the ingredients
Step #2: Place in bender or mix by hand until fully blended.
Step #1: Begin by peeling and chopping the beets and squash into cubes.
Step #3: Lay the vegetables out on a large (or two smaller) baking sheet in a single layer. Roast vegetables for 40 to 50 minutes, stirring once half-way through roasting.
Step #4: Make the dressing, pour over kale and massage the kale until evenly coated.
Step #5: Combine the veggies, shredded coconut, and kale. Mix and enjoy!
***The nutrition info for this recipe is based on the linked ingredients above**
Courses side dish
Serving Size 1 Cup
Amount Per Serving
% Daily Value
Total Fat 15 g
Total Carbohydrates 19 g
Dietary Fiber 3 g
Sugars 2 g
Protein 2.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
For me, salads need a little bit of an adjustment when it comes to cooler weather. I naturally begin to crave more warming foods and wanted to create a salad that satisfies my fall and winter taste.
This roasted beet and butternut squash kale salad with a creamy coconut dressing is my new go-to fall salad recipe. You get all of the warming and satisfying nutrients from the squash and beets while also flooding your body with the powerful detoxifying and energy giving nutrients in the kale and coconut. It is a win win all around:)
Dr Jockers Comments:
Root vegetables are fantastic sources of carbohydrates, anti-oxidants and key methylating agents. They are also a great fiber source that helps feed the microbiome and support the health of our digestive system.
One could also use pumpkin, sweet potato and various types of squash. These are all very nutrient dense and strengthening to our gut microbiome. I typically recommend a lower carbohydrate diet but many individuals do well on a moderate carbohydrate diet that is centered around these healing root vegetables.
For individuals who thrive on a low carb, ketogenic style diet these root vegetables are good to bring in when you are cycling in and out of ketosis. Adding in the good small and medium chain fats that are found in the grass-fed butter and coconut oil makes this an anti-inflammatory gut healing salad.