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Kale Salad with Butternut Squash (vegan optional)

You can toss this salad with the vinaigrette and serve it right away, or refrigerate it overnight to allow the flavors to meld and the kale to soften. For vegan option, omit the blue cheese and substitute maple syrup for the honey.

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Difficulty
Moderate
Cook Time
None
Cuisine
Mediterranean, American
Prep Time
11-20 Minutes
Servings
4

Ingredients

  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tsp Sherry Vinegar
  • 3 cup, chopped Dinosaur Kale ribs removed
  • 1 cup, cubes Butternut Squash roasted
  • 1/4 cup, crumbled, not packed Blue Cheese , optional
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1/3 tbsp Honey or 1 tsp maple syrup
  • 1/4 cup arils (seed/juice sacs) Pomegranate Seeds
  • 1 tsp Oil, mustard

Nutrition Facts (per serving)

  • Calories 156 kcal
  • Total Fat 10.81 g
  • Saturated Fat 2.700 g
  • Trans Fat 0.000 g
  • Sodium 142 mg
  • Total Carbohydrates 12.84 g
  • Dietary Fiber 2.1 g
  • Sugars 3.74 g
  • Protein 4.00 g
  • Cholesterol 6 mg
  • Vitamin A 11511 IU
  • Vitamin C 68.8 mg
  • Calcium 131 mg
  • Iron 1.23 mg

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Directions

  1. Make the vinaigrette: Combine all of the vinaigrette ingredients in a jar, seal with a lid and shake to combine. Set aside.
  2. Make the salad: In a large bowl, toss together the kale, squash and blue cheese. Toss with the vinaigrette. Divide the salad among serving bowls and sprinkle with pomegranate seeds before serving.

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