Packed with protein, vitamin C, iron and calcium, this salad is a powerhouse. The flavors play off each other so well, you’ll find yourself reaching for seconds and thirds. It’s just that good.
This dish has been served to so many, some who didn’t even like kale and loved it. It’s hearty, delicious and can stand on its own. It’s also perfect should a vegan or vegetarian friend join your table.
Reprinted from “Good Food for Everyone: Farm Fresh Clean Eating“
Kale Harvest Salad
gluten, grain & soy free, paleo
vegan and dairy free when made with coconut oil
1 bunch (8oz) curly or Tuscan kale
1 medium (2lbs) butternut squash
4 medium (8oz) red or golden beets
1½ medium (8oz) red onions
1 cup (5oz) raw pecans – rough chopped, if large
2 tablespoons (1oz) butter, ghee or coconut oil
3 tablespoons maple syrup
¼ teaspoon cayenne pepper, optional
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 teaspoons sea salt
- Prep kale: Hold base of stem upright; with other hand, pinch fingers together above where leaf starts. Push fingers down stem subsequently removing the kale. Stack leaves and chop into small bite-size pieces (or tear with your hands); wash and dry.
- Prep squash and beets: Preheat oven to 425°F. Using a vegetable peeler, peel skins; trim ends off. Cut butternut in half long-ways; scoop out seeds. Cut squash and beets into small bite-size chunks. Put on a baking sheet; set aside.
- Prep onions and roast: Leave onions whole but trim ends; remove excess loose skin leaving behind the last layer. Put onions on baking sheet with squash and beets. Roast squash, beets and onions for 30-35 minutes. Allow to cool before handling about 20 minutes. Peel remaining skin off onion; cut in half and into slices.
- Make candied pecans: In a small pan, over medium-high heat, melt butter. Add pecans, cayenne and ½ teaspoon sea salt. Mix well to combine, stirring not to burn. After a minute or so, add maple syrup and stir – the liquid will become sticky and thick. Remove from heat and let cool.
- Finish kale: In a large bowl, add kale, olive oil and vinegar. Use your hands to gently massage onto kale – leaves should appear wet with no dry spots.
- Assemble salad: Add squash, beets, onions, pecans and remaining 1½ teaspoons of salt to kale bowl. Toss well to mix.
Quick Tips: Switch the butternut out for any winter squash or sweet potatoes; swap the pecans for pumpkin seeds; or change up the maple to honey (or remove sweetener altogether).