Kale, Squash and Cranberry Salad
We’re sorry for all the boring salads you’ve ever consumed. This salad, however, does not fit into the ‘boring’ category and blends savoury, citrusy, sweet and tasty all in one bowl!
Ingredients
4 cups packed kale, destemmed, cleaned and rough chopped
¼ cup dried cranberry
2 cups roasted butternut squash (see sub-recipe)
½ of lemon maple vinaigrette (see sub-recipe)
½ cup seed mix (see sub-recipe)
½ cup crumbled goat cheese or cheese of your choice
¼ cup sunflower sprouts
Directions
In a big mixing bowl, combine kale and dressing until massage dressing into the kale using tongs (or your hands).
Add squash and cranberries, tossing them into the kale.
Place kale mix onto platter or large plate, piling high in centre.
Top with seed mix, cheese and sprouts.
Yield: Serves 4
Time: 30 mins
sub-recipes
Seed Mix
1 cup pumpkin seeds
1 cup pecans, rough chopped
½ cup hemp seeds
½ cup maple syrup
2 tbsp. Sunflower oil
1 tsp salt
1 ½ tsp cinnamon
½ tsp cayenne
Directions
In a bowl, mix ingredients together until well combined. Spread out on a baking sheet (with parchment paper). Bake in a 300 oven for 10 – 12 minutes. Remove from oven, stir and let cool.
Once cooled, the seeds will break up nicely. The seed mix stores well in an airtight container for a couple of weeks.
Roasted Butternut Squash
1 small butternut squash, ½” cubes
¼ olive oil
1 ½ tsp salt
1 tsp pepper
Directions
In a bowl, combine ingredients well. Place squash on a parchment lined baking sheet. Bake in a 350 oven for 20 minutes, or until tender. Remove from oven and let cool before using in salad.
Lemon Maple Vinaigrette
1 cup lemon juice
½ cup maple syrup
2 tsp salt
1 tsp pepper
½ tsp cinnamon
¼ tsp cayenne
⅛ tsp ground cumin
½ cup olive oil
Directions
Place all of the ingredients into a blender. Turn to medium to combine. While running on medium, slowly add olive oil. Store in an airtight container.
Prepared by Olivia Cruickshank, Executive Chef & Co-owner of Pure Kitchen
