Name: Hanger-Proof Coconut Curry Salad Dressing
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/4 c raw cashews; 3/4 c coconut milk I use SoDelicious, the one that comes in a carton; 1/4 c water; 1/4 c light olive oil; 1 clove garlic; juice of 1/2 lime; 1 tbsp curry powder; 1 tsp salt; 1 tbsp agave; 1 tsp dijon mustard

Ingredients

Scale

4 cup kale
3 cup butternut squash, diced
Olive Oil to taste
1 cup uncooked Forbidden Black Rice
2 apples of your choice
Juice of 1 lemon
1 tsp salt
1/2 tsp pepper
Sliced avocado
Hanger-Proof Coconut Curry Salad Dressing

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Instructions

Preheat oven to 350 F
Peel and dice butternut squash into 1 in cubes, then toss with salt, pepper, and enough olive oil to coat cubes. Spread onto a baking sheet and roast at 350 for 30-40 mins. After 20 mins, take out of the oven and flip so they cook evenly.
While the squash is roasting, cook black rice according to package instructions.
Make Hanger-Proof Coconut Curry Salad Dressing (if you haven't already!)
Meanwhile, massage kale with lemon juice and olive oil. Dice apple into 1/2 in cubes.
Finally, assemble and top with avocado slices and Hanger-Proof Coconut Curry Salad Dressing.

Notes

For meal prep, do step 5 no more than 1 hour before eating, or the kale will get soggy, and apple will brown.