Squash & Kale Salad with Pesto Dressing (Vegan & Gluten-Free)

Garden medley salad inspired by Solea! What does Rosa do when it’s way too hot to eat Solea’s favorite soup—black bean, hominy, and winter squash? She reinvents it as a summer salad. Squashes, kale, and basil from her garden made this delicious, hearty, savory meal. “It was a hit!” she said.

Squash Medley of Choice:

- Rosa used zucchini, yellow summer squash, and a mystery squash that she reported: “turned out delicious!”

- Cut them into small cubes and add a can of hominy.

- Drizzled olive oil and sprinkled with salt, pepper, and paprika.

- Roast at 400 degrees for about 10 minutes.

- Set to cool.

Pesto Dressing:

- 4 cups Basil

- 1/4 cup olive oil

- 1 teaspoon salt

- 2 cloves of roast garlic or 1 clove of garlic

Blend it all!

Coat the chopped kale with the pesto, mix in the squash, and add a can of black beans. Refrigerated for 2 hours and serve.

Enjoy!

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