Kale Salad With Butternut Squash Pomegranate And Pumpkin Seeds Recipes
KALE SALAD
Delicious kale salad pairs well with just about everything!
Provided by tipsuda
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.
Nutrition Facts : Calories 182 calories, Carbohydrate 29.1 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 341.6 mg, Sugar 12.7 g
KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories easy, lunch, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
- Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
- In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
- Divide the squash and kale onto plates and top with the toasted pepitas.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams
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- Preheat oven to 375 degrees Fahrenheit. Toss butternut squash with oil and cinnamon and place on a parchment paper lined baking sheet and bake for 25-30 minutes until crispy. When there are 5 minutes left, place walnuts and pumpkin seeds on another baking sheet and roast for 5 minutes. Salt nuts and seeds when they are done.
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- Place squash cubes on rimmed half-sheet baking pan. Drizzle with about 1 tablespoon of the garlic-infused oil and season with salt and pepper. Toss to coat evenly.
- Roast for about 20 minutes, then stir squash around and continue roasting until lightly browned and fork tender, about 20 to 30 minutes more. Set aside. Squash may be roasted the day before serving. Simply refrigerate in an airtight container and bring to room temperature before proceeding.
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