Confetti Kale Salad
This colourful and nutritious salad packs a perfect punch of sweet, crunchy and salty and is loaded with vitamins, antioxidants and fibre!
Ingredients
SALAD
- 4 cups peeled butternut squash, cut into 1/2" cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt (or to taste)
- 4 cups lightly packed torn kale, stems removed
- 1 cup shredded red cabbage
- 1/2 cup pomegranate arils (from 1/2 a pomegranate)
- 1/4 cup pumpkin seeds
- 1/4 cup toasted sliced almonds
- 1 ambrosia apple, cored and thinly sliced
DRESSING
- 2 tablespoons nutritional yeast
- 6 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce or Tamari*
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, crushed
Instructions
ROAST THE SQUASH
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Preheat the oven to 400F and line a baking sheet with parchment paper.
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Combine the cut squash in a large bowl with the olive oil, season with salt and toss together to combine. Spread the squash evenly on the baking sheet and roast, turning with a spatula a couple of times during cooking, until golden brown, about 40 minutes. Set aside to cool.
MAKE THE SALAD
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Place the kale in a large shallow bowl. Top with the cabbage, pomegranate arils, pumpkin seeds, almonds and cooled roasted squash and arrange the apple slices on top.
Alternately, you can set the apple slices aside, toss the salad in the dressing (as much as you want to taste), and arrange the apple slices on top before serving.
MAKE THE DRESSING
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In a small blender (or with a whisk in a small bowl), combine all of the salad dressing ingredients and blend or whisk until smooth. Serve the dressing with the salad and enjoy!
Recipe Notes
*use gluten-free versions of all of the listed ingredients if making it gluten free (ie: soy sauce)