
Kale Salad with Squash
This simple yet flavorful Kale Salad with Squash combines the robust taste of kale with the subtle sweetness of squash, creating a perfect balance of textures and flavors.
It’s a fresh and nutritious addition to any meal, effortlessly bringing wholesome goodness to your table.
Ingredients:
Dressing:
- 2 TBL balsamic or vinegar
- 1 garlic clove minced
- 1 tsp Dijon
- 2 tsp maple syrup
- 1/4 olive oil
- Salt and pepper to taste
Salad:
- 1 winter squash- butternut, delicate, acorn, cut into cubes
- 2 shallots into 1/2” wedges
- 1 TBL minced rosemary
- 2 teaspoons minced fresh thyme leaves
- Salt and pepper
- 2 cups cubed whole-grain sourdough bread
- 4 cups sliced laminate kale
- 1/3 cup pomegranate seeds
- 2 stalks celery sliced and sliced celery leaves
Directions:
- Heat oven to 400
- On a baking sheet, combine shallots and squash with Olive Oil., herbs, salt and pepper. Roast for 35-40 until soft and golden brown. Cool completely
- Toss the bread cubes in olive oil and season with salt and pepper. Toast in the oven until browned- about 10-15 min.
- Make the dressing: Combine all dressing ingredients and set aside.
- In a large salad bowl, toss the kale, squash, and shallots with the dressing and let it stand for about 10 minutes to soften the kale. Top with pomegranates, celery, and croutons.