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Wilted Kale Salad With Roasted Squash and Maple Dijon Dressing

by Livestrong_Recipes  |  Jan 29, 2016

Wilted Kale Salad With Roasted Squash and Maple Dijon Dressing
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • TOTAL
  • 30 m

Gently roasted kale is wilted down and topped with a combination of hearty winter squash, bright sweet pomegranate seeds, crunchy pepitas and drizzled with maple dijon dressing. Enjoy this side salad or reduce the number of servings to two per recipe and enjoy as a meal. Recipe and image courtesy of Sherrie Castellano.

INGREDIENTS

SERVES 4

  • 431 g kobocha squash
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp Sea Salt, Coarse, Mediterranean
  • 1/4 tsp ground black pepper
  • 4 cups Kale, Raw
  • 1/4 cup pomegranate seeds
  • 1/4 cup Raw Pepitas
  • 1 tbsp Dijon Mustard
  • 1 tbsp unsweetened almond milk
  • 1/2 tbsp maple syrup
  • 1/8 tsp sea salt
  • 1/8 tsp Pepper, Black

DIRECTIONS

1 Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
2 Drizzle the squash with olive and season with salt and pepper. Roast for 20 minutes or until golden brown, flipping half-way.
3 While the squash is roasting whisk together your dressing ingredients (mustard, almond milk, maple syrup, salt and pepper) and set aside.
4 Remove the squash and spread the kale on the baking sheet. Pop the kale into the oven and roast for 3 - 5 minutes, just wilting the kale slightly. Toss the squash with the kale and pomegranate, pepitas and drizzle on the dressing.