This hearty salad is the perfect winter meal taking advantage of dark leafy greens, squash, apple for sweetness and crunch, sheep’s milk feta for protein and fat, seeds for more good fats and pomegranate for those antioxidants and immunity.
Ingredients: (preferably organic)
- 6-8 leaves of kale, de-stemmed and torn into little pieces
- ½ butternut squash, peeled & cubed
- 1 tbsp avocado oil
- pink Himalayan salt, to taste
- 1 apple, cubed
- ½ block feta, crumbled
- a handful of pomegranate, for garnish
- mixed seeds and nuts (sunflower, pumpkin, cashews, almonds…)
- 1 tbsp tamari
- 1 tbsp maple syrup
Apple Cider Vinegar Dressing
- ¼ cup apple cider vinegar (unpasteurized)
- ½ cup olive oil
- 1 tsp dijon mustard
- a squeeze of honey
- pink Himalayan salt, to taste
Directions:
01. Start be toasting the seed mix in the oven: pre-heat to 160C, spread the nuts & seeds out on a parchment paper lined baking sheet and mix with tamari and maple syrup. Toast for 10 minutes until golden and let cool off.
02. Place the butternut squash on another parchment paper lined baking sheet and drizzle with avocado oil and pink Himalayan salt. Bake for 30 minutes.
03. Make the dressing by mixing together apple cider vinegar, olive oil, mustard, honey and salt.
04. Place the kale salad in a bowl and drizzle some of the dressing and massage with your hands until the leaves start to soften.
05. Assemble the salad by topping the kale with butternut squash, apple, feta, seed mix and pomegranate.
