http://hannahmageerd.com/autumn-kale-salad-with-maple-balsamic-vinaigrette/
Ingredients
FOR THE KALE:
- 1 medium bunch curly kale, washed and stems removed
- 1 pinch sea salt
FOR THE ROASTED SQUASH:
- 1 medium delicata squash, can sub butternut squash
- 1 tbsp olive oil
- sea salt, to taste
- pepper, to taste
FOR THE SALAD TOPPINGS:
- 1 cup pecan halves
- 3/4 cup cooked brown lentils
- 1 large apple, diced
- 1/2 cup raisins
FOR THE MAPLE BALSAMIC DRESSING:
- 1 batch maple balsamic dressing
Instructions
FOR THE KALE:
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Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and begin to massage the kale, rubbing the leaves firmly between your fingers for 2-3 minutes. Set aside.
FOR THE ROASTED SQUASH:
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Preheat oven to 400F. Prepare squash by washing the outer skin. Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bow.
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Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly.
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Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides. Remove from oven and allow roasted squash to cool.
FOR THE DRESSING:
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Add all of the dressing ingredients to a mason jar. Tightly seal the lid and shake the jar until dressing ingredients are combined.
FOR THE SALAD:
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Add half of the dressing to the chopped, massaged kale in your salad bowl. Toss kale with dressing until well combined.
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Add roasted squash all salad toppings including pecan halves, cooked lentils, diced apple, and raisins.
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Pour on remaining salad dressing and toss well to combine all salad ingredients. Serve and enjoy!