Pressed™ Blog
Kale Salad with Squash Recipe
This bright and beautiful kale salad is sprinkled with plant-based protein, tossed with healthy fat and loaded with fiber-rich carbs to help fill you up and keep you satiated. It’s also packed with vitamins A, C and K, in addition to minerals, and a multitude of free radical-quenching antioxidants.
Plant-based recipes like this one are an ideal choice when transitioning from a full day cleanse or half day juice fast. After a cleanse or fast, it’s important to stick to real, whole foods that are free of preservatives and won’t overwhelm your system.
Champagne Shallot Vinaigrette Ingredients
- 5 tbsp. champagne vinegar
- 1 large shallot
- 1/2 cup + 2 tbsp. extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp + 1 tsp maple syrup
- Himalayan pink salt and ground, black pepper to taste
Champagne Vinaigrette Directions
- Add ingredients to Vitamix or other high-speed blender and blend until emulsified.
- Adjust salt and pepper to taste.
- Set aside until ready to use with Kale Salad.
Roasted Delicata Squash Ingredients
- 1 9-inch delicata squash
- 1 tbsp extra-virgin olive oil
- Himalayan pink salt and ground, black pepper to taste
Roasted Delicata Squash Directions
- Preheat oven to 400 degrees F.
- Cut delicata squash in half lengthwise and remove seeds. Then, slice squash crosswise into 1/4 inch slices.
- Toss delicata squash slices with olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the squash pieces.
- Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 20-25 minutes.
- Remove squash from the oven and adjust salt and pepper to taste.
- Set aside one cup of roasted squash for use in salad and reserve the rest for later use.
Chopped Kale Salad Ingredients
- 4 cups organic Lacinato kale, thinly chopped
- 2 tbsp hemp seeds
- 1/4 cup pumpkin seeds
- 1/4 cup pomegranate seeds
- 1/4 cup Fuyu persimmon, chopped
- 1 cup Roasted Delicata Squash
- Champagne Shallot Vinaigrette
- Himalayan pink salt and ground, black pepper to taste
Chopped Kale Salad Directions
- In a large mixing bowl, add kale and massage with enough vinaigrette to coat. Let sit for one hour.
- After one hour, combine kale with hemp seeds, pumpkin seeds, pomegranate seeds, persimmon and squash.
- Adjust salt and pepper to taste and add more vinaigrette, if desired.
- Transfer salad to two bowls, serve and enjoy!
Serves 2 as a meal-sized portion.