Kale is full of nutrients but some are turned off because they say it’s too bitter or rough. Massage the dressing into the kale leaves and you are likely to become a fan of kale, I promise! You can make this all ahead of time and then simply toss with the dressing when you are ready to eat. Perfect when you anticipate a busy day with no time to make dinner (um, this is most of us every day!). My husband loves it and throws it into tacos or whenever he wants to add some serious crunch and flavor to something. It’s easy to make a big batch of it to have for a few days in the fridge.
Baby Kale and Roasted Squash Salad with Maple Basil Dressing
Makes approximately 4 servings
Baby kale– I like the ready to use bagged kale but you can also use 2 heads of any leafy kale.
2 cups butternut squash cubes- Roasted (see below) I use the already cubed squash, so easy!
Generous sprinkle of crumbled feta cheese
1/3 cup Maple-Basil Dressing (see below)
Wash and discard the kale stems, and tear the leaves into bite-sized pieces (hence why the baby kale in a bag is perfect because it’s ready as is!). Place in a large bowl and pat leaves dry. Drizzle on dressing and massage into the leaves with hands. Add cooked squash and feta. Add avocado right before serving. To make it a bit heartier, add grilled chicken. Yum!
How to roast veggies:
Pre-heat oven to 400°F. Add veggies to the baking sheet, drizzle with olive oil, salt and pepper and toss with your hands. Place in the oven and roast for 20-25 minutes until they start to brown.
¼ cup olive oil
5 tablespoons red or white wine vinegar
2 tablespoons dijon mustard
1 tablespoon maple syrup (yes, I used pancake syrup!)
10 fresh basil leaves
¼ teaspoon sea salt
½ teaspoon pepper
Combine all ingredients in a blender. Store in a glass jar or sealed bowl and it will last up to 7 days!