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Lentil Curry Kale Salad with Spicy Pepitas and Roasted Butternut Squash


Have you ever been to the grocery store while you were hungry? Grocery store + hunger pains = a lethal combination (for your wallet and jam packed refrigerator, that is).

Prior to your arrival, you contemplate what you will make for dinner. You fail to think of anything that sounds appealing, so you decide to come up with something on the fly when you get there. While exploring the various isles of food, you suddenly find yourself stuffing the shopping cart with beets, carrots, kale, romaine, cucumber…

Wait, why are thinking about juicing when you should be thinking about dinner? It’s too late. The carriage is already filled with random, mostly over-priced, Whole Foods items. You’re too hungry to scrutinize the pile of food, so you just hope for the best–a receipt that reads less than $100 and enough ingredients to concoct a simple, healthy dinner.

This salad is made up of the various items  purchased on my most recent excursion to the grocery store, which was similar to the story described above.


Ingredients:

– 5 cups kale, washed and chopped

– 1 tub of Hope Foods “Curry Lentil” Dip

-1/4 cup heirloom tomato, diced

– 1/4 cup “Somewhat Spicy” Pumpkin Seeds

-1/2 cup cooked quinoa

-1 cup roasted butternut squash, cubed
In a large bowl, combine the “Curry Lentil” dip with the kale. In other words, massage the kale with the dip. Once the kale is covered with curry lentil goodness, mix in pumpkin seeds, tomato, quinoa, and butternut squash. Enjoy. Lasts 2-3 days in the fridge.

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