The Superfood Autumn Kale salad is packed with so much goodness and is bursting with flavor!
Legumes, healthy grains, crunchy fruit and nuts, plus the rich buttery flavor of butternut squash give this salad lots of texture and flavor. Topped with a sweet yet tart balsamic maple dressing… the flavor combination is a party in your mouth! This salad has so many vitamins (A,C,B6,K) and also has anti-inflammatory properties with lots of fiber to help aid in proper digestion!
In addition, it is loaded with both macro and micronutrients (giving you the energy you need in addition to reaching the cellular level)
This salad is a great compliment to any fall feast and would be a beautiful addition to your Thanksgiving table as well!
Superfood Autumn Kale Salad
Tart, buttery and earthy combine to create a rich bouquet of flavors.
Ingredients
- 1 small butternut squash, peeled, seeded and chopped
- 1 bunch kale, washed with stems removed and chopped
- 1 cup raw nuts, such as slivered almonds or pecans
- 1 cup brown lentils, cooked and cooled
- 1 cup quinoa, cooked and cooled
- 1 large apple, chopped
- 1/2 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tbsp pure maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
Instructions
- To prepare dressing: To a mason jar add olive oil, maple syrup, balsamic vinegar, Dijon mustard. Cover with lid and shake until all ingredients are combined. Store in refrigerator until ready to use.
- To prepare squash: Preheat oven to 400 degrees. Cut squash in half and remove seeds. Cut into strips to make it easier to chop (peeling the skin off before chopping into bite sized pieces). On a sheet pan covered with parchment, add squash in a single layer. Sprinkle with olive oil, salt and pepper and baked in oven for 15 minutes or until cooked through.
- Once squash has cooled, in large bowl add all ingredients and top with dressing and combine until evenly coated.
- Spoon into four separate salad bowls and enjoy!
That sounds delicious