Fall Kale Salad

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Fall Kale Salad

This salad is not only pretty but packs a great nutritional punch. Kale, squash, and pomegranates are chalk full of vitamins and nutrients. It is a great stand alone salad or pairs nicely with fish or chicken. I think its even better the next day.

  • 1 bunch of Dinosaur Kale, stemmed and chopped

  • 1.5 tbs olive oil

  • 1/4 c. balsamic vinegar

  • 1 tbs Dijon mustard

  • 1 tbs honey

  • 1/2 tsp black pepper

  • juice of half lemon

  • 1 tsp salt (to taste)

  • 1 tsp pepper (to taste)

  • 2 c. roasted butternut squash

  • 1 c. cooked quinoa

  • 1 c. pomegranate seeds

  • 1/2 c. Vegan Parmesan Cheese - optional

  • nuts or seeds ( sunflower seeds, pepitas, chopped walnuts or almonds) - optional 


Roast squash and cook quinoa. See recipes below.  

In a large bowl add 1 tbs of olive oil to the chopped kale leaves, combine by massaging oil into the leaves until every piece is coated and the stiffness is gone.  

In a separate small bowl make the dressing by adding 1/2 tbs of olive oil, balsamic vinegar, dijon mustard, and honey. Set aside.

Let quinoa and squash cool before adding to kale. Once cool add to kale along with pomegranate seeds, vegan cheese and nuts/seeds. Drizzle dressing and toss until all ingredients are combined. 

Squash:

2 cups of cubed, peeled, deseeded butternut squash

1 tbs olive oil 

salt & pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Toss butternut squash with olive oil in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Quinoa:

1 cup quinoa

1/4 teaspoon fine sea salt

Rinse quinoa in a fine mesh sieve until water runs clear, drain and transfer to a medium pot. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.