Serves
4-6
Prep time
10 minutes
Cook time
35 minutes
"Autumn farmer’s markets are a colourful sight, as orange, green, and yellow pumpkins are piled alongside purple and green kale. Put both superfoods to good use in this salad, where slightly crisp kale is garnished with tender squash and drenched in a sweet-tart vinaigrette. This salad is just as delicious the next day or even the day after. 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.
