This salad is so amazing. For a while, I only ate kale in delicious chip form because I was too nervous to try it raw. Sometimes, when the leaves are a little larger and tougher, it can be bitter and I just didn’t know what to do with it. But now I do and I am no longer afraid. I guess it’s true what they say about your palate maturing with age.
This salad totally hit the spot. I also added this almond and pomegranate combo I found at the grocery store. Sorry for the obnoxiously bright photo.
Kale & Squash Salad
Serves 2
4 -6 cups kale leave, washed, dried and chopped into bite-sized pieces
1 cup butternut squash, (I cut mine into half-moons about 1/2 in thick but you can cut it however you’d like)
1 tsp each ground cumin, garlic powder, chili powder & smoked paprika
2 tbsp crumbled feta cheese
1/4 cup onion, sliced thin
1/4 cup Almond Accents
2 tsp olive oil
Salt & pepper to taste
Lime & Garlic Dressing
1 lime, juiced
1 small garlic clove, grated
1 tbsp olive oil
1 tsp salt
Heat the oven to 350ºF. Toss the squash in olive oil and spices and roast for 15-20 minutes.
While the squash cooks, add the kale and a small amount of salt to a skillet over medium heat and wilt for a few minutes. The idea isn’t to completely cook down the kale, just to get to lose some volume and crisp on the edges a little. Toss continuously until all the volume has reduced by half.
Add the wilted kale to a bowl and top with all the ingredients and a light drizzle of the dressing.
