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 with Roasted Butternut Squash and Pomegranate Arils (gluten free + vegan)
Makes 3 large servings
1 Butternut Squash
1 Bunch Curly Kale
½ c Quinoa
1tsp Ground Cumin
½ tsp Curry Powder
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!
More healthy recipes from the BLDG 25 Blog.