Spiced Squash & Kale salad

This was a little too much winter warmth and spice for my taste this time of year, but it was good and my hubby liked it! Paired up with a slow-cooked roast and you have a wonderful GAPS meal that is loaded with nutrients.

 Spiced Squash & Kale salad

• 10+ leaves of kale and swiss chard, cut into bite sized pieces
• 1 cup or so of butternut squash, already cooked and cut into 1 in cubes
• couple cloves garlic
• enough olive oil to coat
• juice of 1 lemon
• couple pinches of salt
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• couple of pinches of black pepper or cayenne

Toss all in a bowl until evenly coated. Throw in skillet and cook on medium heat till warm and veggies are wilted - a few minutes. Stir constantly. I had to cook this in shifts in my 12 in skillet, but it stayed warm for a bit so I just transferred it directly to our plates.

The original recipe had pomegranate, which I do love, but I don't think my baby will like me eating, so I left it out.

Great way to eat some of these more bitter greens!