Warm Winter Salad
Ingredients
- 1/2 cup hemp oil
- 10 cups collard greens chopped, fresh
- 2 each eggs hard boiled, free range
- 3 cups acorn squash roasted, cooled and cut in cubes
- 1/4 cup vinegar apple cider, unfiltered
- 1 tbsp thyme ground
- 1/4 cup almonds whole
- 1/2 tbsp turmeric ground
Servings:
Instructions
- In large skillet or wok, sauté greens in 1/4 cup oil at medium low heat (hemp oil should not be used at high heat). When bright green, turn off heat and add squash. Dressing: In blender, combine other 1/4 cup of oil, vinegar, thyme, turmeric, and almonds. Blend until smooth. Add more vinegar or oil if needed. To serve, place greens and squash mixture on plate. Top with quartered or sliced hard boiled egg, and drizzle with dressing.
Recipe Notes
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