Um, we’re not gonna lie, we’re pretty excited to share this with you! If you’ve been searching for a salad that packs amazing satiety, great flavor and nutrients that help to defy aging and prevent damage from toxins to boot, we’ve got just the babe for you! This superfood kale salad is great when you want something healthy and that leaves you feeling light but that you can also sink your teeth in–the roasted delicata squash is meaty, sweet and savory, the sunflower seeds are crunchy and the wild blueberries add a sweet kick that will send your taste buds to heaven. You’ll forget that your liver is getting help with both of its detox processes (thank you kale!) and that your skin is getting help bringing in new, fresh cells (thank you squash!) and that your brain is getting a boost (thank you blueberries!). Well, whatcha waiting for?! Go ahead, grab a fork and join us! 🙂
Psst… if you’re looking for more inspiration for delish weekday recipes, please feel free to browse this site! And here are a few to try…
• Easy Quinoa Black Bean Protein Bowl
• Easy Peasy Veggie Pizza
• Easy, Skinny Turkey Burger Sliders
Kale Salad with Roasted Delicata Squash and Wild Blueberries with Wild Blueberry Vinaigrette
Serves 6
Ingredients:
For the salad:
1 bunch of kale (approximately 4 cups packed once stems are removed)
1 medium delicata squash
1/4 teaspoon kosher salt
1/2 cup frozen Wild Blueberries, thawed
1/4 cup roasted and salted sunflower seeds
For the Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 cup frozen Wild Blueberries, thawed
1 tablespoon honey
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
Directions:
For the Salad:
Preheat the oven to 400 degrees and line a baking pan with foil.
Wash the kale leaves, and strip the leaves from the stems. Tear the kale into bite sized pieces and place in a large mixing bowl. Gently massage the kale by squeezing it and rubbing bunches of it together for about 3-5 minutes, or until kale appears to soften a bit, and turns darker and shiny. Set aside.
Slice the ends off of the squash, and then slice it in half lengthwise. Scoop out any seeds, and slice each half into 3/4-inch half-round pieces. Place squash slices on the foil-lined pan, and spray with cooking oil, or alternatively, drizzle about 1 teaspoon canola oil over and toss to coat. Sprinkle 1/4 teaspoon of kosher salt over squash. Lay squash slices out in a single layer, and roast for 12-15 minutes, or until softened and slightly browned. Turn halfway through so they cook evenly. Remove from oven and let cool to room temperature.
Toss together kale, squash, Wild Blueberries and sunflower seeds. Drizzle salad dressing over as desired, and toss lightly to coat. Serve at room temperature.
For vinaigrette: Combine all ingredients in the bowl of a food processor fitted with the chopping blade. Process for about 20 seconds until well combined. Store any extra dressing in an airtight jar. Alternatively, use a blender instead of a food processor and blend until smooth.
Nutrition Facts Per Serving Using All Dressing: Calories 151; Fat 12g; Saturated Fat 2g; Carbohydrates 12g; Protein 3g; Cholesterol 0mg; Sodium 113mg; Fiber 2g
- For the salad:
- 1 bunch of kale (approximately 4 cups packed once stems are removed)
- 1 medium delicata squash
- ¼ teaspoon kosher salt
- ½ cup frozen Wild Blueberries, thawed
- ¼ cup roasted and salted sunflower seeds
- For the Vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- ½ cup frozen Wild Blueberries, thawed
- 1 tablespoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground pepper
- Preheat the oven to 400 degrees and line a baking pan with foil.
- Wash the kale leaves, and strip the leaves from the stems. Tear the kale into bite sized pieces and place in a large mixing bowl. Gently massage the kale by squeezing it and rubbing bunches of it together for about 3-5 minutes, or until kale appears to soften a bit, and turns darker and shiny. Set aside.
- Slice the ends off of the squash, and then slice it in half lengthwise. Scoop out any seeds, and slice each half into ¾-inch half-round pieces. Place squash slices on the foil-lined pan, and spray with cooking oil, or alternatively, drizzle about 1 teaspoon canola oil over and toss to coat. Sprinkle ¼ teaspoon of kosher salt over squash. Lay squash slices out in a single layer, and roast for 12-15 minutes, or until softened and slightly browned. Turn halfway through so they cook evenly. Remove from oven and let cool to room temperature.
- Toss together kale, squash, Wild Blueberries and sunflower seeds. Drizzle salad dressing over as desired, and toss lightly to coat. Serve at room temperature.
- For vinaigrette: Combine all ingredients in the bowl of a food processor fitted with the chopping blade. Process for about 20 seconds until well combined. Store any extra dressing in an airtight jar. Alternatively, use a blender instead of a food processor and blend until smooth.
