Harvest Kale Salad with Balsamic Vinaigrette
This paleo Harvest Kale Salad is filled with slightly roasted kale, Brussel sprouts, delicata squash all tossed in smooth balsamic vinaigrette and topped with apples, pecans, microgreens and pomegranate seeds.
Servings 12 servings
Calories 243kcal
Ingredients
- 1 delicata squash sliced
- 3 tablespoons avocado oil
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- 6 cups kale chopped
- 3 cups brussel sprouts shredded
- 1/4 cup red onion diced
- 1 cup granny smith apple, small sliced
- 1 avocado sliced
- 1/4 cup pomegranate anvils
- 1/4 cup roasted pumpkin seeds
Balsamic Vinaigrette Dressing
- 3/4 cup extra virgin olive oil
- 1 1/2 tablespoon balsamic vinegar
- 1 1/2 teaspoon sea salt
- 1 teaspoon dijon mustard
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pulp and cut to make 1/4" thickness half-rings.
- Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands. Spread in single layer on one half of a large, deep baking pan.
- On the other side of the pan, toss chopped kale and shredded brussel sprouts. Season with salt and pepper if desired but not necessary.
- Roast for 15 minutes. After that time, transfer the greens into a large salad dish.
- Turn the oven to low broil. Spread out the squash slices out more on the pan and place back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash.
- Remove squash and allow to cool completely.
- In a small jar, combine all ingredients for salad dressing and shake vigorously to blend everything.
- To assemble the salad, spread cooled squash over the greens, followed by sliced green apples, sliced avocado, chopped onions, pumpkin seeds, and pomegranate anvils.
- Pour balsamic vinaigrette over the salad and enjoy. The salad (without the dressing) can be kept in the refrigerator for up to 3 days in an airtight container.
Notes
Nutrition
Calories: 243kcal | Carbohydrates: 13g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Sodium: 518mg | Potassium: 512mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4066IU | Vitamin C: 66mg | Calcium: 80mg | Iron: 2mg