Winter Kale Salad with Almond Butter Dressing
This hearty Winter Kale Salad with Almond Butter Dressing proves that a salad can be deeply satisfying and anything but dull.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hours 5 minutes
- Yield: 1 servings 1x
- Category: Dinner
- Cuisine: Vegetarian
Ingredients
Scale
- For Salad: 2 Cups of Kale, Massaged
- 1½ Tablespoons of Olive Oil
- 1 Cup of Roasted Butternut Squash Peeled and Roughly Cubed
- 1 Tablespoons of Sunflower Seeds
- 2 Heaping Tablespoons of Pomegranate Seeds
- For Dressing: ¼ Cup of Smooth Barney Butter Almond Butter
- 1 Tablespoon of tahini
- ¼ Cup of Olive Oil
- 2 Tablespoon of warm water*
- Salt and pepper to taste
- *For a thinner texture, add more water
Instructions
- To Cook Squash: Preheat oven to 400ºF
- Peel and cube butternut squash
- After this, Toss in 1 Tablespoon of olive oil with salt and pepper to taste
- Place on a greased baking tray and bake for 20 minutes, take squash out and flip it over then bake for another 15 minutes until tender, but not burnt
- To Sautée Kale: Massage kale to break up fibers
- Sautée over medium heat with 2 teaspoons of olive oil for approximately 7 minutes, until kale is wilted but not completely crispy
- To Make Dressing: Whisk together a ¼ Cup of almond butter, ¼ Cup of olive oil, 1 tablespoon of tahini and 2 tablespoons of warm water and salt and pepper to taste
- Leftover dressing can be stored in the fridge for up to 2 weeks
- To Assemble Salad: Toss together sautéed kale, 1 cup of roasted butternut squash, sunflower seeds, avocado slices and pomegranate seeds with 1-2 tablespoons of almond butter dressing (depending on how heavily you want it dressed)