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The new year is a perfect time to start healthier habits , like making salads a staple in the weekly menu. For an easy and healthy change, try incorporating roasted vegetables that you prepare early in the week into your salads. They are filled with nutrients and if you plan ahead, they are an effortless addition. Enjoy!
Kale Salad with Roasted Squash and Apples:
Large Bag kale-Approx. 10 cups Kale
1 small butternut squash peeled, diced and roasted for about 30 minutes on parchment paper lined baking sheet-let cool
2 apples, peeled and diced
one large carrot, peeled and chopped (the entire thing)
One cup toasted, chopped pecans
2 tsp honey
2 tsp olive oil
1/8 chili powder and 1/8 tsp ground cinnamon
salt and pepper
flavored vinegar -I like Chocolate Vinegar from “Olive That and More ” in Montclair, NJ
olive oil for dressing
3 oz. goat cheese, crumbled
Method:
Fill a large salad bowl with kale and wash and dry. Set aside
Place medium sized frying pan over medium flame and add 2 tsp olive oil
When oil is hot, add apples and honey and stir
Let cook for a few minutes until apples start to soften
Add in roasted butternut squash, stir and let heat through
Add in 1/8 tsp chili powder and cinnamon , stir and let cool
Add apples and butternut squash to salad. Then add in pecans, carrots, goat cheese and toss
Drizzle with olive oil and vinegar , toss and serve
For more great recipes check out takebackthekitchen.com