This hearty kale salad with a mixture of textures and colors will brighten up any table and start your year off deliciously happy. It is packed with anti-oxidants to start your New Year off with a pep in your step. The dressing is light and the lemon brightens it up and also helps tenderize the kale and brussels sprouts. Add a protein and you have a complete meal!
1 bunch Black or Tuscany Kale stems removed (its about 3-4 cups sliced thinly)
10 brussels sprouts
2 cups red cabbage, shredded
2 cups butternut squash
1/2 Tbs olive oil
sea salt & black pepper, to taste
1 cup pomegranate arils
1/2 cup sliced almonds, toasted
1/4 cup hazelnuts, toasted and chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
3 tablespoons orange juice (I squeezed 2 clementines)
Add all dressing ingredients to a blender or jar, and mix together well.
Remove stems from kale, and then very thinly slice. Add to a salad bowl.
Use a mandolin or food processor to very thinly slice brussels sprouts, and add to the kale.
Pour dressing over kale and sprouts, and massage in to completely coat, and then cover the salad and allow to soak for 4-5 hours. This will help tenderize the kale and the brusells sprouts.
Preheat oven to 450 degrees F.
Peel butternut, cut into quarters lengthwise, and then thinly slice squash. Add to a baking sheet, drizzle with olive oil, and lightly season with sea salt and black pepper.
Roast squash for 25 minutes.
Prepare pomegranate by removing arils
Thinly slice red cabbage.
When ready to serve the salad, toss the red cabbage into the kale mixture, then top the salad with warm squash, pomegranate, oranges, and nuts.
NUTRITIONAL VALUE per cup: Calories 151.95; fat 9.35g; carbohydrates 13.76g; protein 3.19g