This rich and filling avocado kale salad is the perfect starter or main dish. It comes together so easy and covers all the bases for a well rounded meal!
Preheat the oven to 350°F/ 177°C. Line a baking sheet with parchment paper.
Spread the squash on the baking sheet, drizzle with oil, and sprinkle with a pinch of salt. Bake for 45 minutes.
Toast the pumpkin seeds in the remaining 1 teaspoon oil in a skillet over high heat for 1 minute.
Reduce the heat to medium, add the curry powder, red pepper flakes, and remaining ¼ teaspoon salt, and toast for 1 to 2 more minutes.
Sprinkle the seeds over the salad.
Recipe excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.