Disguising your food as a Christmas tree is the best way to trick your non-veggie friends into choosing the good stuff. I am just loving this kale salad with pomegranate arils and can’t wait to serve it in just a handful of days. This one packs nutrient density that is simply off the charts. When you match healthy carbs from butternut squash, cognitive-enhancing nutrients from walnuts and antioxidants from pomegranate arils with kale, the king of greens, it’s hard to think of a more perfect lineup of health-supporting ingredients. I hope you enjoy this one as much as I do.
Christmas Kale Salad
2015-01-20 08:46:50
You don't need Christmas as an excuse to include this one in your dinner spread!
Salad
- 8 cups chopped kale
- 1 cup walnuts, chopped
- 1-2 cups butternut squash, cubed
- 1 cup pomegranate arils
Dressing
- 2 garlic cloves, minced
- 4 tbsp lemon juice
- 3 tbsp EVOO
- Salt and pepper
Instructions
- Heat a medium-sized pan on the stovetop at medium heat. Toast your chopped walnuts for about 5-10 minutes and set aside.
- Skin and cube your butternut squash. Spread evenly on a lined baking sheet and roast for about 30 minutes at 400 F.
- Mix your dressing in a medium- sized bowl combining minced garlic cloves, lemon juice, EVOO and Salt and Pepper.
- Add your chopped kale to a large serving bowl and massage dressing into the kale for even distribution.
- Dress your salad with your toasted walnuts and pomegranate arils
Nutrition By Mia https://nutritionbymia.com/