Kale, Squash and Apple Salad

Fall Kale, Squash Apple salad

Everyone knows the advantages of eating kale, but now is the time to add squash to your meals as well. There are so many different varieties available right now–and all are delicious!

This awesome vegetable is a superfood of its own right, and is very high in beta-carotene, which provides the majority of vitamin A in most diets–as long as it is eaten with some fat so it can be absorbed and utilized. (Antioxidants don’t work unless you eat this.) Squash also contains vitamin C, potassium, fiber, and omega-3 fatty acids, which helps fight cancer, colds and flu, and heart disease–to name just a few.

Unlike summer squash, which has edible skin and can be eaten raw, winter squash usually has a tougher skin and will need to be peeled. There are many methods to cooking squash, but the best method for most squash is roasting. Carefully cut the squash in half and scoop out the fibers and seeds. At this point, you can separate the seeds from the fibers to toast them for a snack. Roast the squash cut-side down at 350 degrees F until tender–or do like I did and half or quarter and put on medium heat on grill for about a half hour or so, depending on the size of the squash pieces.

Fall Squash, Kale and Apple Superfood Salad

1/2 Granny Smith apple, chopped

1/2 McIntosh, Gala, Fuji, etc apple, chopped

1/2 firm pear, chopped

1 small squash, roasted, cooled and chopped in cubes (I used a Delicata squash)

1/2 red onion chopped

1/4 cup roasted pumpkin seeds (I roasted in pan over med heat for about 2-4 min)

Dinosaur kale, chopped and massaged (can use a rolling pin to make it more tender)

1/2 cup chopped celery

1/4 cup tart dried cherries or unsweetened cranberries

1-2 Tbsp pure maple syrup

1 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar or fresh lemon juice

Salt, pepper, hot pepper flakes to taste

Roast squash, cool, peel, and cube in small pieces. Chop kale in small pieces, and roll with rolling pin or ‘massage’ by wrapping in clean dish towel and rolling with a rolling pin or can to make it more tender. Mix the rest of ingredients in and serve. Serves about 4. Works as a great vegan meal too!

A Votre Sante!


Save the Colorado picCatherine (Cat) Ebeling RN BSN, is an international health, wellness and longevity expert. In addition to her advanced degree in nursing, she has spent the last 30 years studying sustainable diets, health and nutrition all over the world. She also has 4 books including the worldwide best-seller,  “The Fat Burning Kitchen,” “The Top 101 Foods That Fight Aging”, and “The Superfoods Diabetes Reversal Diet”,  and has helped thousands of people transform their lives, lose weight and improve their health.

Her mission is to help create a healthier planet and healthier people.

                             Cat’s Global Green Kitchen

Never Eat These Fruits and Vegetables!

The Dirty Dozen

We see the organic produce in the grocery store and farmer’s markets, but is it really worth the higher price we have to pay?

Aren’t we just paying for expensive food?

Choosing organic foods is a wise decision not only because these foods are lower in harmful pesticides which can be neurotoxins, lead to cancer and other diseases, and mess up our hormones; but also because organic foods contain more vitamins, minerals and antioxidants, and not genetically modified.

A new report issued by the President’s Cancer Panel even recommends organic produce to lower the risk of cancer and other diseases.

Fruits and vegetables can sit in a field for up to six months during their growing phase so that anything that is sprayed on them will actually get soaked up into the roots.

You cannot wash off many of these pesticides and chemicals.

While it would be nice to purchase and eat everything organic, sometimes this can become an expensive venture. For those of us who must stick to a budget, avoiding the worst offenders is a better answer.

The “Dirty Dozen” list is put together every year by the Environmental Working Group shows the fruits and vegetables that are the most highly sprayed. The group analyzes data from the Department of Agriculture about pesticide residue and ranks foods based on how much or little pesticide residue they have.

When conventionally grown, the fruits and veggies on this list showed at least 47 different chemicals, with some having 67 or more.

Do you want to eat poison? No thanks.

Researchers say eating certain types of organic produce can reduce the amount of toxins we consume on a daily basis by as much as 80 percent.

So next time you go grocery shopping, avoid these conventionally raised fruits or vegetables at all costs:

Sweet Bell Peppers
Imported Grapes
Lettuce and Spinach
Kale and Collard Greens    

However, the following list are vegetables and fruit that are relatively safe if even you purchase the conventionally grown, non-organic type.

Sweet corn
Sweet Peas
Kiwi fruit
Sweet Potatoes
Sweet Onions

Buying locally grown produce also helps to cut back on pesticides, plus you get fresher fruits and vegetables.

And buying local and in season is your best bet for the safest, freshest, and best tasting produce, and the least expensive option.

Till next time, Stay Healthy and Lean!



Catherine (Cat) Ebeling RN BSN, is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold over 60,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.  

Her mission is to help others prevent disease and live their best life ever.    

Nutrition made Easy. Simple.Smart.Nutrition.