Winter Power Salad
Loaded with fiber and nutrients, this crunchy salad uses all the best flavors of the season. It boasts a not too sweet honey vinaigrette that perfectly complements the roasted squash. This recipe makes 2 dinner-sized salads or 4 side salads.
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
For the honey vinaigrette:
1/2 cup neutral flavored oil
1/3 cup balsamic vinegar
2 tablespoons honey
1 small shallot, peeled and minced
1/4 teaspoon salt
1/4 teaspoon pepper
For the roasted squash:
1/2 small butternut squash, seeded, peeled and cut into 1/3" cubes
1 tablespoon neutral flavored oil
Salt, to taste
Remaining ingredients:
6 ounces curly kale, washed, dried, ripe removed and torn into bite-sized pieces
1 apple, cored and sliced thin
1/2 cup dried cranberries
1/2 cup pepitas
1/2 cup neutral flavored oil
1/3 cup balsamic vinegar
2 tablespoons honey
1 small shallot, peeled and minced
1/4 teaspoon salt
1/4 teaspoon pepper
For the roasted squash:
1/2 small butternut squash, seeded, peeled and cut into 1/3" cubes
1 tablespoon neutral flavored oil
Salt, to taste
Remaining ingredients:
6 ounces curly kale, washed, dried, ripe removed and torn into bite-sized pieces
1 apple, cored and sliced thin
1/2 cup dried cranberries
1/2 cup pepitas
Directions
Make the dressing: Put all vinaigrette ingredients in a glass jar with a lid. Close and shake vigorously to combine. Set aside until ready to use.
Make the squash: Preheat your oven to 400 F. Place squash cubes on a parchment-lined baking sheet and toss with oil. Season lightly with salt. Give pan a light shake to help distribute squash into one even layer. Roast for 15 minutes or until squash begins to brown on the edges and is fork tender. Remove from oven and set aside to cool for a few minutes.
Once squash has cooled, assemble the salads. Arrange kale on two serving dishes, distributing evenly amongst the plates. Add apple slices, squash, cranberries and pipits to salads. Drizzle with vinaigrette and serve immediately.
Make the squash: Preheat your oven to 400 F. Place squash cubes on a parchment-lined baking sheet and toss with oil. Season lightly with salt. Give pan a light shake to help distribute squash into one even layer. Roast for 15 minutes or until squash begins to brown on the edges and is fork tender. Remove from oven and set aside to cool for a few minutes.
Once squash has cooled, assemble the salads. Arrange kale on two serving dishes, distributing evenly amongst the plates. Add apple slices, squash, cranberries and pipits to salads. Drizzle with vinaigrette and serve immediately.
Looking for inspiration? Try these recipes:
Camarones en Aguachile
Kielbasa, Bean and Veggie Soup
Sun-dried Tomato Veggie Burgers
