Ingredients:

• 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

Ingredients:

• 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

Instructions:

Step #1:  Gather all the ingredients.

Step #2:  Place in bender or mix by hand until fully blended.

Instructions:

Step #1: Begin by peeling and chopping the beets and squash into cubes.

Step #2: Preheat the oven to 400. Add the veggies to a mixing bowl and add the butter/or coconut oil and salt and mix until evenly coated.

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!