Kale Harvest Salad
Ingredients
Salad
- 1 bunch kale de-stemmed and chopped
- 1/2 small red onion sliced
- 2 tbs. pumpkin seeds
- 1/2 cup walnuts chopped
- 1/2 cup dried cranberries, unsweetened (dates can be used as an alternative)
Butternut Squash & Brussels Sprouts
- 1 butternut squash peeled, diced, roasted
- 1 cup brussels sprouts sliced in half
- 1-2 tbs. coconut oil for roasting
Dressing
- 2 oranges juiced
- 2 tbs. apple cider vinegar
- 1 cup olive oil
- salt and pepper
Instructions
Butternut Squash & Brussels Sprouts
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or use a baking stone.
- Using a vegetable peeler, remove the skin from the butternut squash. Chop the squash into bite sized pieces.
- Wash brussels sprouts. Cut off the ends and then cut them in half.
- Place butternut squash and brussels sprouts on the baking sheet. Drizzle with coconut or avocado oil and bake in the oven for 30-45 minutes or until the squash is soft.
Kale Salad
- Wash the kale and remove the stems. Chop the kale into small pieces for the salad.
- Place the kale in a salad bowl and then add the sliced red onion, pumpkin seeds, walnuts, and cranberries.
Dressing
- Squeeze the juice of two oranges into a small bowl or mason jar.
- Add olive oil, apple cider vinegar and salt and pepper.
- Drizzle the dressing over the salad and gently massage the kale to make it softer.
- Top with the warm roasted butternut squash and brussels sprouts.