Winter Kale Salad
This salad has so many dimensions with your favorite tastes of winter that can be scooped up all in one bite! Plate in a beautiful shallow bowl for a seasonal party and you've got a showstopper.
| Prep: | 45 minutes | |
| Cook: | 10 minutes | |
| Yield: | Serves 8 |
The fun part about creating salads is that they are completely customizable. Want less squash, more kale? Save the remaining squash for another side dish. Want to forego the chickpeas? You'll be sorry, but that's totally okay! :) Have fun with this and enjoy!
Ingredients:
1 bunch curly green or tuscan kale, deribbed & roughly chopped to bite size
1 lemon, juiced
salt & pepper
1 15oz can chickpeas
3/4 cup dried cranberries
shaved parmesan cheese to top, or feta cheese (any salty cheese)
3/4 cup chopped pecans
1 whole butternut squash, roasted & cubed (about 2lbs)
2 tbsp olive oil
2 tsp apple cider vinegar
1 half apple of choice, sliced thinly
Directions:
1.
Preheat the oven to 400℉ and peel the butternut squash with a vegetable peeler. Then cut the squash on both ends so that you have a flat surface to stand the squash on. Once flat, cut squash down the center lengthwise. Scoop out seeds and begin to cut each half into cubes.
2.
Toss the cubed squash with olive oil, salt & pepper and spread out evenly on a baking sheet. Bake for 35 minutes. These steps can be done the night before, or several hours before serving this salad.
3.
When you're almost ready to serve, toss kale with 2 tsp apple cider vinegar, 2 tbsp olive oil, lemon juice, and a heavy amount of salt. You will think there's no way I should add this much salt (and that's when it is right). Kale needs it!
4.
Massage the kale with your fingers so that the dressing breaks it down until it is tender.
5.
Top the kale with the roasted butternut squash, chickpeas, pecans, cranberries, apple, and parmesan cheese.
6.
Share your results with us on @usetillsocial
