This healthy kale salad is a great way to pack your plate full of antioxidants and nutrients and is hearty enough to eat on its own but versatile enough to be paired with other proteins and sides. The butternut squash with warming spices is a great seasonal food for the colder months. It is high in vitamins A, C, E, and is anti-inflammatory. While higher in carbs than some other vegetables, it is a low glycemic index food that will support healthy blood sugar levels and sustained energy. The chickpeas and sunflower seeds provide a satisfying salty crunch as well as protein and fiber. Sunflower seeds are also highly anti-inflammatory and linked to improved heart health. Pomegranate seeds provide a burst of tart sweetness while adding even more heart-healthy and cancer-fighting antioxidants. This salad truly has it all.
Ingredients (Serves 6-8)
- Green cabbage
- 1 small butternut squash, peeled
- 1 can chickpeas, rinsed and drained
- ¼ tsp salt
- ½ tsp smoked paprika
- 3 bunches dino kale, de-stemmed
- 2 carrots, peeled
- Juice of 2 Meyer lemons
- ½ C olive oil
- 2 cloves garlic, minced
- 1 Tbsp maple syrup
- 1 Tbsp dijon mustard
- ¼ C apple cider vinegar
- Sunflower seeds, roasted and salted
- Pomegranate seeds
- Preheat oven to 425F
- Remove the outer leaves from the cabbage. Slice in half from the top down to the core. Place flat side down on the cutting board and slice 1-inch sections fanning out from the core creating wedges, the same way you just cut the cabbage in half. Toss with grapeseed oil, salt, and pepper to coat evenly. Arrange in a single layer on a baking sheet.
- Cut the butternut squash in half vertically and scoop out the seeds. Slice crosswise into ½ in thick half-moons. Toss with grapeseed oil, salt, pepper, cumin, and cinnamon to coat evenly. Arrange in a single layer on a baking sheet.
- Toss chickpeas with ½ tsp of grapeseed oil, salt, pepper, and smoked paprika to coat evenly. Place on a baking sheet. Bake for 10-15 minutes until crispy.
- While the veggies are roasting, wash and destem the kale. Chop into bite-sized pieces and put into a large bowl with 1 tsp olive oil and a pinch of salt. Massage the kale for a few minutes with your hands to gently soften. To create ribbons from your carrots you can use a mandoline or vegetable peeler, running the blade down the length of the carrot to create thin strips. You can also use a box grater to make carrot shreds if you don’t have a mandoline.
- To make the dressing add all of the ingredients to a bowl and whisk until smooth.
- Once the vegetables are out of the oven and have cooled a bit add them to the kale along with the carrots and dress. Reserve a few pomegranate seeds and sunflower seeds for garnish.
Note: This recipe was created in collaboration with Forklore Foods.
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