Blackberry and Butternut Squash Kale Salad – CE
whole wheat dinner roll
  • Clean Eating
  • meatless
Blackberry and Butternut Squash Kale Salad – CE
whole wheat dinner roll
  • Clean Eating
  • meatless
Servings:

Ingredients

Prep
  • 16 oz kale
  • 5 T extra-virgin olive oil divided
  • 1/2 t coarse sea salt
  • 1 t Dijon mustard
  • 1 T maple syrup
  • 2 T balsamic vinegar
  • 1 C raw pecans
  • 1/3 C raw pumpkin seeds
On Cooking Day
  • 1 1/2 T maple syrup
  • 1/8 t sea salt
  • cooking spray
  • 24 oz frozen butternut squash
  • 12 oz blackberries
  • 1/4 C crumbled goat cheese
  • 1/4 C dried cranberries
  • 1 pkg whole wheat dinner rolls

Instructions

To Assemble
  1. Remove stems from kale, and chop. Add to a large bowl with 2/3 of the olive oil and sea salt. Massage kale for 2-3 minutes. This will bring out a bright green color and give a milder flavor to the kale.
  2. In a small jar, combine remaining 1/3 of the olive oil, Dijon mustard, maple syrup, balsamic vinegar, and a pinch of salt to create a dressing. Shake to combine.
  3. Combine pecans and pumpkin seeds in a small container with a lid.
To Cook
  1. Toss nuts with maple syrup and sea salt. Spray a sheet pan with cooking spray. Spread nut mixture on the sheet pan and roast at 400 for 8-10 minutes.
  2. Cook butternut squash per package instructions. Add cooked squash, candied nuts, and dressing to kale. Toss to combine.
  3. Add blackberries, goat cheese, and dried cranberries to the salad and toss. Serve with whole wheat dinner rolls.

Ingredients

Prep
  • 16 oz kale
  • 5 T extra-virgin olive oil divided
  • 1/2 t coarse sea salt
  • 1 t Dijon mustard
  • 1 T maple syrup
  • 2 T balsamic vinegar
  • 1 C raw pecans
  • 1/3 C raw pumpkin seeds
On Cooking Day
  • 1 1/2 T maple syrup
  • 1/8 t sea salt
  • cooking spray
  • 24 oz frozen butternut squash
  • 12 oz blackberries
  • 1/4 C crumbled goat cheese
  • 1/4 C dried cranberries
  • 1 pkg whole wheat dinner rolls

Instructions

To Assemble
  1. Remove stems from kale, and chop. Add to a large bowl with 2/3 of the olive oil and sea salt. Massage kale for 2-3 minutes. This will bring out a bright green color and give a milder flavor to the kale.
  2. In a small jar, combine remaining 1/3 of the olive oil, Dijon mustard, maple syrup, balsamic vinegar, and a pinch of salt to create a dressing. Shake to combine.
  3. Combine pecans and pumpkin seeds in a small container with a lid.
To Cook
  1. Toss nuts with maple syrup and sea salt. Spray a sheet pan with cooking spray. Spread nut mixture on the sheet pan and roast at 400 for 8-10 minutes.
  2. Cook butternut squash per package instructions. Add cooked squash, candied nuts, and dressing to kale. Toss to combine.
  3. Add blackberries, goat cheese, and dried cranberries to the salad and toss. Serve with whole wheat dinner rolls.
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