Kale Apple Salad with Pomegranates and Pecans
Wholesome & vibrant Kale Apple Salad – a perfect winter salad to get your family eating their veggies. Fresh, crunchy, and delicious!
Servings: 5 -6 side dish servings
Equipment
Ingredients
- 5 cups chopped kale stems removed
- 2 cups chopped brussels sprouts
- 2 cups chopped red cabbage
- 2 green apples sliced
- 2 cups diced roasted butternut squash
- ½ cup pomegranate arils or dried cranberries
- ½ cup goat cheese
- ½ cup pecans
For the Dressing
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon dijon mustard
- ½ tablespoon maple syrup
- 1 tablespoon raw honey
- 1 teaspoon Redmond's REAL salt
- freshly ground pepper to taste
Instructions
- Preheat oven to 425 F.
- Place squash on a baking sheet lined line with parchment paper or silpat if desired. Drizzle a small amount of olive oil, salt and pepper to taste. Bake for 20 minutes.
- If not already shredded, chop up Brussels sprouts and cabbage into tiny bite size pieces.
- Dice the apples, drizzle with fresh lemon juice
- To make the dressing, combine all ingredients in a bowl and vigorously mix until combined.
- Combine all salad ingredients and mix well.
- Drizzle dressing and enjoy!
Nutrition
Serving: 1g | Calories: 389kcal | Carbohydrates: 42g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 9mg | Sodium: 595mg | Fiber: 10g | Sugar: 23g