Strawberry season has begun and I can finally justify buying organic strawberries again. Life is good and everything about this salad makes me feel good too.

INGREDIENTS

1/2 small butternut, cubed
1 sliced shallot
1 minced garlic clove
2c thin chopped kale
1.5t champagne vinegar (any wine vinegar will work)
1c cooked white beans
1c cooked barley
1c diced strawberries
1/3c chopped, toasted walnuts
1/4t chia seeds

INSTRUCTIONS

Roast butternut squash in olive oil, salt and pepper for 18 min at 350. Saute shallot with salt and pepper until soft, add garlic and stir. Add kale with a little salt and pepper, when it’s about half wilted, remove from heat, add vinegar, stir. Add the white beans, barley, strawberries, squash and walnuts, toss, sprinkle chia seeds on top and serve.

ENJOY!