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.
