• Butternut Kale Salad

    Salad Ingredients

    • 4 cups kale
    • 2 cups cubed butternut
    • squash 1 cup halved cherry tomatoes orange
    • 2 cups chopped cucumber
    • 10 chopped dates
    • 1 slab salmon
    • 4 figs chopped
    • 3 canned peaches chopped

    Dressing

    • 2 tbsp olive oil
    • 1 tbsp red wine vin
    • 1 tbsp Dijon mustard
    • 3 tbsp peach juice
    • 3 tbsp fig jan
    • Dash sea salt and pepper

    This recipe can get a little tricky if you aren’t familiar with how to cook or chop up butternut squash. You will want to allow 45 minutes for the butternut squash to cook at 400F before you prep the rest of the salad. I suggest cutting the squash into cubes before you bake and this will bring the cook time down to 30 minutes. As for the Salmon just drizzle some of the dressing on top and add the peaches and chopped figs and throw it in the over after the squash for about 25 minutes and bring the heat down to 350. You will want to watch the salmon because it really depends on how this a slab you get on how fast it will cook. Then mix the baked squash with all your other salad ingredients and top up with a slice of salmon.

    Serves 3-4 depending on portion

     

     

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