Sunday, November 23, 2014

Winter Kale Salad with Squash

I went to a local Deli that I had recently discovered and they had a winter kale salad on the menu that I fell in love with.  Unfortunately, it was a seasonal and short lived item in the menu so I had to recreate my own version and I think mine is even better.

1 small Butternut squash
1 tablespoon butter (or olive oil)
salt & pepper

1/2 cup 5 grain mix* cooked to package directions

2 cups chopped kale
1/3 cup fresh chopped parsley
reduced fat blue cheese to taste
1/4 cup mixture of sunflower seeds and pumpkin seeds**
2 tablespoons home made vinaigrette 

Peel the squash and cut into 1/2 inch cubes.  Add the squash to a saute pan with the butter/oil,  season with salt and pepper, and cook covered over medium heat stirring occasionally until just tender but not mushy and falling apart. 

Clean and chop kale and parsley and toss with vinaigrette.

Layer greens, squash, blue cheese, seeds, and grains in a bowl respectively.  Enjoy 

I a small mason jar add 
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon mustard of choice
salt & pepper
Place lid on mason jar and shake up the dressing.

* The 5 grain mix I use has spelt, barley, rice, Kanut, and oats
**I actually used Good Sense Dietary snack mix that has sunflower seeds, pumpkin seeds, cashews, almonds, and raisins.