Go Back
Jayde

Kale Harvest Salad

Print Recipe Pin Recipe
Servings: 4 people
Ingredients Method

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

Method
 

Butternut Squash & Brussels Sprouts
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or use a baking stone.
  3. Using a vegetable peeler, remove the skin from the butternut squash. Chop the squash into bite sized pieces.
  4. Wash brussels sprouts. Cut off the ends and then cut them in half.
  5. 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
  1. Wash the kale and remove the stems. Chop the kale into small pieces for the salad.
  2. Place the kale in a salad bowl and then add the sliced red onion, pumpkin seeds, walnuts, and cranberries.
Dressing
  1. Squeeze the juice of two oranges into a small bowl or mason jar.
  2. Add olive oil, apple cider vinegar and salt and pepper.
  3. Drizzle the dressing over the salad and gently massage the kale to make it softer.
  4. Top with the warm roasted butternut squash and brussels sprouts.