Yummy Spin on Kale Salad
Kale Salad with Butternut Squash & Honey-Cider Vinaigrette
You can toss this salad with the vinaigrette and serve it right away, or refrigerate it overnight to allow the flavors to meld and the kale to soften.
Ingredients for the Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 4 tablespoons Honey
Ingredients for the Salad:
2 heads trimmed and thinly sliced kale (ribs removed)
2 cup roasted cubed butternut squash (see *Tips below)
1⁄2 cup dried cranberries
½ Cup Pomegranate Seeds
½ Cup Pumpkin Seeds
Directions: Make the vinaigrette by combining all of the vinaigrette ingredients. Set aside.
2. Make the salad: In a large bowl, toss together the kale, squash. Toss with the vinaigrette. Toss the cranberry, pumpkin seeds, and pomegranate seeds on top.
Tips: To roast the squash: Preheat the oven to 400 degrees F. Cut, seed and peel your butternut squash. Carefully cut the squash crosswise into 3/4-inch slices, and then cut those slices into cubes. Lightly coat the squash with olive oil and a big pinch of salt. Spread squash evenly on a baking sheet lined with parchment paper. Roast for 10 to 15 minutes, then turn cubes over and roast or an additional 10 to 15 minutes or until tender.
- Dairy Free
- Gluten Free
- Nut Free
- Soy Free