Kabocha Kale Salad

This is one hearty salad that is extra easy to make, great for prepping ahead. Filling, tasty, and full of protein and fiber, this is simplicity in dining at its finest. Other than roasting the Kabocha squash (bake cut in half at 375 for about 20min), there is nothing to do but combine ingredients. Sure, I used canned ingredients, but hey, this is still very healthy and nutritious, but with real life ease of preparation 🙂

You need:

1/2 can black olives

1/2 can artichoke hearts

1 can garbanzos

Black pepper to taste

1/4 lemon juiced

1tsp olive oil

Kale 3-4 cups washed, dried, and broken into small pieces

1/2  medium roasted kabocha, chopped
Combine all ingredients in a large bowl and serve! Pair with some grains for  a main course or makes a filling side salad.
Keeps really well in the fridge pre mixed, ready all week to pack for lunches!
Makes approx 8 servings at 132 cal, 3.8g fat, 21g carb, 7 g fiber, and 6.2 G protein per serving. 

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