Kale Winter salad

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.

Published by

MadoFood

I live to cook. I love to write. Eating is one of my favourite things to do. All three will merge on this blog.

4 thoughts on “Kale Winter salad

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