Fall Fruit & Butternut Squash Kale Salad

A fall twist on a traditional apple salad! Butternut squash, cranberries and pomegranate seeds add just the right seasonal flavor to this nutrient-dense salad. Quick, easy, and quite a pleasing mix of color!

For those of you who are unsure about kale salads, I definitely recommend this technique to massage the kale to soften the texture. It is definitely worth spending the extra couple minutes here.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!

Yield: 6-8 as a side

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Fall Fruit & Butternut Squash Kale Salad

Add a classic fall touch to your traditional apple salad with cranberries and butternut squash!

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Salad ingredients

• 1 cup cooked quinoa
• 2 cups butternut squash, cubed
• 1 bunch Dino kale
• 1 large apple, cubed
• 1-2 avocados, chopped
• 1/2 cup dried cranberries
• 1/2 cup toasted pepitas
• 1/2 cup pomegranate seeds

Dressing ingredients:

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 3 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp pink sale
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Instructions

1. Toss the squash with salt, pepper, garlic powder and a spray of avocado oil.
2. Cook for 30 minutes at 400 degrees.
3. Remove the rib from kale, cut into thin strips and massage it for a few minutes (add a little lemon juice and salt to help break down the kale).
4. If the pepitas are raw, put them in a dry sauce pan and cook on medium until they start to snap and toast.
5. Mix everything together and toss with dressing.
6. Enjoy!

https://www.youcare-selfcare.com/blog/kale-salad

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