Kale Butternut Squash Salad
Treat yourself to a burst of flavor with this Blueberry Kale Salad! Packed with juicy blueberries, tender kale, and crunchy nuts, it's a refreshing and nutrient-rich dish that's both satisfying and delicious.
Ingredients
- 10 Cups Kale
- 1 Cup Butternut Squash
- 50 g Goat Cheese
- 12 Cup Blueberries
- ⅓ Cup Toasted Pecans
- 1 teaspoon Olive Oil
- 3 tablespoon Apple Cider Vinegar
- 1 ½ tablespoon Maple Syrup
- 1 tablespoon Dijon Mustard 1 tablespoon
- ½ teaspoon Dried Thyme
- 1 Clove Garlic
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- Cut the butternut squash into small squares and roast them until tender. This generally takes around 40 minutes in the oven.
- In a bowl, mix together apple cider vinegar, maple syrup, Dijon mustard, thyme, minced garlic, salt, and pepper.
- Thoroughly wash and chop the kale into bite-sized pieces.
- In a large bowl, add the chopped kale. Add the roasted squash while it’s still warm, along with toasted pecans, blueberries, and goat cheese crumbles.
- Drizzle the dressing and a bit of olive oil over the salad, then toss to combine.
- Enjoy your Kale Butternut Squash Salad!
Notes
Massage the Kale: Before chopping, massage the kale leaves with a bit of olive oil to soften them and reduce bitterness, making them more palatable in the salad.
Let it Rest: Allow the assembled salad to sit for a few minutes before serving to let the flavors mingle and intensify, enhancing the overall taste sensation.
Roast with Precision: Ensure the butternut squash is evenly cut to promote uniform roasting and don't forget to season well for optimal flavor.
Nutrition
Serving: 1gCalories: 354kcalCarbohydrates: 76gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 103mgPotassium: 686mgFiber: 14gSugar: 50gVitamin A: 9340IUVitamin C: 100mgCalcium: 208mgIron: 3mg
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