Post-Holiday Detox: Crispy Kale Salad

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The third post in our post-holiday detox series from Kelsi Windmiller.

Having a salad is one of the best ways to get a healthy serving of fruits and vegetables during a detox diet. Unfortunately, during these cold winter months a fresh salad never seems to be what we are craving. Cooking our greens creates a different texture and flavor that is perfect for winter salads. This salad uses seasonal ingredients that you will be able to find in your local market. Kale and pomegranates carry a wide variety of nutrients making them amazing detox foods.

crispy kale salad ingredients

Crispy Kale Salad with Roasted Butternut Squash and Pomegranate Arils (gluten free + vegan)
Makes 3 large servings

1 Butternut Squash
1 Bunch Curly Kale
1 Pomegranate
1 Lemon
½ c Quinoa
1tsp Ground Cumin
½ tsp Curry Powder
Olive Oil
Kosher Salt
Cracked Pepper

Pomegranate

Preheat Oven to 400 degrees F.  Start by peeling the butternut squash and removing its seeds. Cut into 1 inch cubes and toss with curry, cumin, garlic, pepper, salt, and just enough olive oil to evenly coat everything. Roast the squash on a baking sheet for 40 minutes or until edges begin to brown. Rinse the quinoa in a fine mesh strainer. Bring 1 cup of water to a boil in a small saucepan. Add quinoa and let simmer until tender. Cut or rip dry kale leaves into bite-sized pieces. Toss the kale with a splash of olive oil and a pinch of salt until evenly coated. Roast in a baking pan for 15 minutes or until the leaves begin to crisp. Remove the top and bottom of the pomegranate with a sharp knife. Gently break the pomegranate apart and remove the arils with your fingertips. Set aside to garnish. Once all ingredients are finished cooking, toss the roasted squash, crispy kale, and quinoa in a large bowl with juice from one whole lemon. Before serving, sprinkle a generous amount of pomegranate arils on top. This recipe makes 3 large salads, Enjoy!

crispy kale salad

crispy kale salad

More healthy recipes from the BLDG 25 Blog.

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Comments

Anon -January 20, 2013, 5:40PM

How much garlic? Fresh or powdered?

Kelsi -January 20, 2013, 8:17PM

definitely fresh, use about one teaspoon

Zoe -January 21, 2013, 5:48AM

This looks amazing, I love kale and pomegranate so this sound like heaven!

Zoe x

http://gypsiesister.blogspot.com

melissa -January 21, 2013, 11:03AM

Most grocery stores sell pomegranate arils from pom wonderful. They come in a convenient small cup.

Jude -January 21, 2013, 7:59PM

Is there a nutritional fact available? I’m just curious about the calories per serving! :)

Jude -January 21, 2013, 8:00PM

I mean Nutrional Information

Kelsi -January 21, 2013, 9:03PM

If you followed the recipe and yield 3 salads, each salad should be around 300 calories.

Savannah Marie -January 22, 2013, 12:29PM

Looks delicious! Pinned to make later!
Have a beautiful day!
Cheers,
Savannah Marie
http://everybodysbuyingvintage.blogspot.com

Diane Babikian -January 23, 2013, 9:17AM

Yum! I’d like to try this ASAP! Been looking for a simple recipe to add quinoa.

Diane Babikian -January 23, 2013, 9:18AM

Yum! I’d like to try this ASAP! Been looking for a simple recipe to add quinoa.
-daisy

Juliet -February 6, 2013, 12:29AM

For those of us eating Paleo/Primal, would nuts or seeds be a decent replacement for the quinoa?

H.L.Shug -April 4, 2013, 8:42PM

I must know where those arrow salad tongs are from?! Cannot wait to make this recipe! J’adore Free People <3 xxoo

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