Kale winter salad
Whenever I find leftover cooked vegetables in my fridge, I like to incorporate them into a salad. Squash pairs beautifully with baby kale and apple gives this crunch. Toasting the pecans and seeds makes it even better!
6 cups baby kale
1 cup chopped apple
1 cup roast squash (acorn, butternut or kabocha), broken into bite-size pieces
¼ cup dried cranberries
Dressing
¼ cup olive oil
1 tbsp white balsamic vinegar
1 tsp honey
½ tsp lemon juice
½ tsp Dijon mustard
Salt
Freshly ground pepper
2 tbsp pecans
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
In a large salad bowl, toss kale, apple, squash and dried cranberries.
In a small jar, combine dressing ingredients, close with lid, shake to emulsify and taste for seasoning.
Pour over kale and sprinkle over with pecans and seeds.
Yum, great idea to pair the cooked squash and apple with the kale, will give this a try.
Thank you Wilma. You have inspired me to post more!
I’m going to make this today! love the combo Madeleine.
Thank you, bella. Enjoy!