Winter Kale Salad w/Roasted Root Vegetables
Prep Time:40 minutes
Cooking Time: 30 minutes
Yields: 6 servings
Ingredients
- Kale salad
- 1 bunch kale
- 1/4 cup pomegranate seeds
- 1/2 apple, diced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tsp local raw honey
- 1 cup Butternut & Delicata Squash
- 2 tbsp toasted pumpkin seeds
Instructions:
Directions for Roasting Root vegetables:
- Preheat oven to 400 degrees
- Wash / peel squash
- Cut into cubes + slices
- Toss squash with approx. 2 tablespoon EVOO, place on baking tray.
- Roast for approx. 30 minutes stirring every 15 minutes.
- Cook until tender and browned
Directions Salad Prep:
- Devein kale and rip into bite size pieces.
- Wash and dry well using a salad spinner.
- In a large bowl, whisk together evoo, vinegar & honey.
- Massage dressing with your hands into kale until well coated and soft.
- Add in apples and pomegranate, fold in roasted root vegetables, pumpkin seeds. ENJOY!