Servings
4-6
Prep Time
10 minutes
Cook Time
35 minutes
"The fall farmers’ market is a colorful sight, with orange, green, and yellow squashes piled alongside purple and green kale. Put both superfoods to good use in this salad, where slightly crunchy kale is studded with tender squash and drizzled with a tangy-sweet vinaigrette. This is one salad that is just as delicious the next day or even the day after that. Feel free to substitute any dried fruit for the raisins."
Recipe excerpted with permission from #EATMEATLESS: Good for Animals, the Earth & All by the Jane Goodall Institute. ©2021. Published by Insight Editions. Recipe by Robin Asbell. Photography by Erin Scott.
