Get warm and cozy with this hearty, protein packed soup. A feel good lunch that…
A perfect Fall kale salad that you’ll actually be excited about!
I’ll be the first to admit that when I had all the ingredients left in my fridge to make a kale salad, I wasn’t too enthused. For someone who lives for vegetables in any form, there’s something about kale salads that just turn people off. It’s probably because that’s the one thing you immediately assume you’re eating when you kick off a new health food diet.
Let me just say – This salad actually is something special. It’s a perfect side dish to any meaty meal but it’s just fine on its own as a vegan option.
There is something so buttery and rich about this. I know you don’t believe me but the combination of the butternut squash, creamy avocado, roasted kale and the crunchy seeds is crazy delicious even for those with their noses in the air.
There are a lot of different ways to go about making this dish. You can really add or eliminate whatever you want but this mix of ingredients does work really well. In fact, it lasts for a few days so I enjoyed it for lunch and dinner without it wilting too much. How’s that for a make ahead salad?
Odd combination but I served it alongside my Chicken Sweet Potato hash and that was a perfect pair!
I’ve said it before – make your own salads at home! You’ll be able to control what you’re getting and adjust it to how you want without the worry. I do commit to you that I will not flood this site with kale salads. Just a few…and this one is a perfect start!
- 6 cups curly kale removed from stems, chopped
- 6 cups baby kale salad mix
- 2 pounds butternut squash peeled, seeded, cubed
- 1 pound brussel sprouts halved
- ¾ cup less sugar dried cranberries
- 2 medium avocados sliced
- ¼ cup dry roasted sunflower kernels
- 2 tablespoons oilve oil extra virgin
- 2 tablespoons balsamic vinegar
- 2 tablespoons balsamic reduction *
- 1 small lemon juiced
- sea salt & black pepper to taste
- nonstick cooking spray
- Preheat oven to 375°.
- Prepare butternut squash by peeling and scooping out the seeds and fibrous strands. Cut into cubes one inch or a little smaller.
- Cut brussel sprouts in half. Lay both squash and brussel sprouts out on a foiled sheet that has been sprayed with non stick cooking spray or lightly coated with olive oil. Toss or spray with more cooking spray and sprinkle with salt and pepper. Cook for 18-20 minutes.
- Remove the brussel sprouts. Leave the squash in for 6-8 minutes longer more and broil squash if not slightly golden for another 1-2 minutes. Let cool for 20-30 minutes. Combine squash and brussel sprouts in a large mixing bowl.
- Keeping oven on, add chopped kale to the foiled baking sheets, spray with non stick cooking spray and roast for 5-7 minutes until slightly crispy and reduced in size. Let cool and add to the squash and brussel sprouts.
- *For balsamic reduction, add 1 cup of balsamic vinegar to a small sauce pan. Turn to high heat and bring to a boil. Once it reaches a boil, turn the vinegar down to a low-medium heat. Continue to stir with a rubber spatula every minute. Cook for 4-6 minutes until the vinegar coats the spatula. Remove from heat. It will continue to cook for another minute or 2.
- Add roasted vegetables into a bowl with olive oil, lemon, salt and pepper. Top with baby kale salad mix, avocados, dried cranberries and sunflower kernels. Gently toss and drizzle with balsamic reduction or a splash of balsamic vinaigrette.
- Since I still love having some sort of protein with my salad I would add a piece of salmon, chicken or even pair it with pork tenderloin for a comfy fall dinner!