Kale & Blue Cheese Salad
Serves
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the salad:
2 cups (230 g) pumpkin or butternut squash, chopped into 1-inch pieces
2 tbsp extra virgin olive oil
4 cups (270 g) curly kale, leaf part only, chopped
¼ cup (30 g) cranberries, dried
2 oz (60 g) blue cheese, crumbled
⅓ cup (30 g) pecan nuts
salt and pepper, to taste
2 cups (230 g) pumpkin or butternut squash, chopped into 1-inch pieces
2 tbsp extra virgin olive oil
4 cups (270 g) curly kale, leaf part only, chopped
¼ cup (30 g) cranberries, dried
2 oz (60 g) blue cheese, crumbled
⅓ cup (30 g) pecan nuts
salt and pepper, to taste
For the dressing:
4 tbsp Greek yogurt
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 garlic clove, crushed
salt and pepper, to taste
4 tbsp Greek yogurt
2 tbsp extra virgin olive oil
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 garlic clove, crushed
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
277
Fats
18 g
Protein
8 g
Carbs
23 g
Instructions
- Preheat oven to 450°F (230°C). In large bowl, toss diced pumpkin or squash with 2 tablespoons olive oil and season with salt and pepper. Spread pumpkin out onto large baking tray lined with parchment paper. Bake for 25 to 30 minutes, or until golden and tender. Remove from oven and set aside to cool slightly.
- In small bowl, whisk together dressing ingredients. Season to taste with salt and pepper.
- In large bowl, toss kale with half of dressing and coat well. Add pumpkin, cranberries, crumbled cheese, and pecans. Gently toss together.
- Transfer salad into serving bowls and drizzle with remaining dressing. Season with more salt and pepper, if desired, and serve immediately.