This hearty kale salad with a mixture of textures and colors will brighten up any table, and it is packed with antioxidants to add a little pep to your step! The dressing is light, and the lemon brightens it up while helping tenderize the kale and Brussel sprouts. Just add your favorite protein and you have a complete meal!
INGREDIENTS
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp orange juice
5 brussels sprouts
1/2 bunch of kale, stems removed, sliced thin
1 cups butternut squash
Salt & pepper, to taste
1 cup red cabbage, shredded
1/2 cup pomegranate arils
2 tbsp sliced almonds, toasted
2 tbsp hazelnuts, toasted and chopped
INSTRUCTIONS
Add the olive oil, balsamic vinegar, lemon juice, and orange juice to a blender or jar, and mix together well.
Use a mandolin or food processor to slice the Brussels sprouts very thin, and place in a salad bowl. Add the kale to the bowl as well.
Pour dressing over kale and sprouts, and massage in to completely coat. Then cover the salad and allow to soak for 4-5 hours. This will help tenderize the kale and the Brussels sprouts.
Preheat oven to 450 degrees F.
Peel the butternut squash, cut it into quarters lengthwise, and then thinly slice the squash. Add to a baking sheet, drizzle with oil, and season with salt and pepper to taste. Roast the squash for 25 minutes.
Thinly slice the red cabbage. When ready to serve the salad, toss the red cabbage into the kale mixture, then top the salad with warm squash, pomegranate arils, and nuts.
Nutrition Facts for 1/2 the salad: 362 calories, 21g fat, 38g carbohydrates, 7g protein