This beauty is packed with savory kale, fall fruits, roasted squash and protein packed seeds. Suddenly, salads don't suck anymore!
8 c kale, torn from stem, into small pieces
1 whole butternut squash (or two 1# bags, frozen), diced and roasted
1 apple, chopped
seeds of 1 pomegrante (approx 1 c)
1/2 c dried cranberries
1/4 c hemp hearts
3 oz sharp cheddar, shredded from the block
For the dressing:
1/4 apple cider vinegar
1 Tbsp local honey
1/3 c olive oil
1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Preheat oven to 450*
Peel squash, slice into cubes (or use pre-cut frozen), toss with olive oil, salt and pepper. Roast for 20-30 minutes, or until tender.
**If you do this the day prior, this soup comes together very quickly.**
Meanwhile, tear kale into a big salad bowl. Prepare remaining salad toppings.
While squash cools, measure and mix salad dressing ingredients into a glass jar. Shake well.
Dress salad just prior to serving!
Serves 12-16 as a side, 6-8 as a main.