Pressed™ Blog
Half-Day Fast Recipes: Kale Salad with Squash

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

  1. Add ingredients to Vitamix or other high-speed blender and blend until emulsified.
  2. Adjust salt and pepper to taste.
  3. 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

  1. Preheat oven to 400 degrees F.
  2. Cut delicata squash in half lengthwise and remove seeds. Then, slice squash crosswise into 1/4 inch slices.
  3. 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.
  4. Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 20-25 minutes.
  5. Remove squash from the oven and adjust salt and pepper to taste.
  6. 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

  1. In a large mixing bowl, add kale and massage with enough vinaigrette to coat. Let sit for one hour.
  2. After one hour, combine kale with hemp seeds, pumpkin seeds, pomegranate seeds, persimmon and squash.
  3. Adjust salt and pepper to taste and add more vinaigrette, if desired.
  4. Transfer salad to two bowls, serve and enjoy!

Serves 2 as a meal-sized portion.