Kale Salad
Ingredients
Strawberry Vinaigrette
-
4
ounces
strawberries
-
2
tablespoons
red wine vinegar
-
2
tablespoons
honey or sugar
-
1
teaspoon
dried mustard
-
¼
cup
vegetable oil or light olive oil
-
to taste
salt and freshly ground black pepper
Salad
-
1
pound
butternut squash
-
2
tablespoons
olive oil
-
to taste
salt and freshly ground black pepper
-
1
bunch
kale
-
½
cup
walnuts
-
4
slices
bacon
-
4
ounces
feta cheese
-
¼
cup
dried cranberries
-
¼
cup
pomegranate seeds
Instructions
- Blend strawberries, vinegar, honey, and mustard until smooth.
- With the blender running, drizzle in the oil and season with salt.
- Preheat oven to 400°F and prepare a baking sheet with parchment paper.
- Toss butternut squash with olive oil, salt, and pepper, then spread on the baking sheet.
- Roast for about 40 minutes until tender and caramelized, stirring occasionally.
- Cook chopped bacon in a skillet until crispy, about 10 minutes, then drain on paper towels.
- In a large bowl, massage kale with the strawberry vinaigrette until well coated.
- Serve the dressed kale topped with roasted butternut squash, walnuts, bacon, cranberries, feta, and pomegranate seeds.
Nutrition Facts (estimated)
Servings
4
Calories
299
Total fat
27g
Total carbohydrates
15g
Total protein
3g
Sodium
84mg
Cholesterol
11mg
You might also like