• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

428 Cals 10 Protein 44 Carbs 27 Fats
PREP TIME:
10 mins
COOK TIME:
25 mins
TOTAL TIME:
35 mins
YIELD:2 SERVINGS
COURSE:Brunch, Dinner, Lunch, Salad
CUISINE:American
Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.
INGREDIENTS
For the salad:
Olive oil spray
10 ounces from 1 small butternut squash, cut into ½-inch cubes
1 teaspoon olive oil
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
10 medium Lacinato kale leaves, stems removed, thinly sliced
2 cups baby arugula
2 tablespoons chopped basil
1 small pear, seeded and cut into 1-inch pieces (I used D’anjou)
1 cup shredded purple cabbage
2 tablespoons sliced almonds, toasted
1 ounce crumbled bleu cheese
For the dressing:
2 tablespoons plus 1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
1 teaspoon water
Pinch kosher salt
Freshly ground black pepper, to taste
INSTRUCTIONS
Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper and toss to coat.
Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.
Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.
In 2 shallow bowls, combine the kale, arugula and basil. Toss to combine.
Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.
Top each with 2 tablespoons dressing and serve.
Serving: 1bowl (1/2 the salad), Calories: 428kcal, Carbohydrates: 44g, Protein: 10g, Fat: 27g, Saturated Fat: 5.5g, Cholesterol: 11mg, Sodium: 456mg, Fiber: 8.5g, Sugar: 17gBlue Smart Points:10Green Smart Points:10Purple Smart Points:10Points +:12