kale, swiss chard & butternut squash salad

kale-salad-700_0

Just saw this yummy recipe on Shape.com.  Looks like a great Fall recipe.

Ingredients:

For orange vinaigrette:

  • 1 medium shallot, finely diced
  • 1/4 cup pulp-free orange juice
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon sea salt

For salad:

  • 2 medium bunches (4 cups) kale, chopped
  • 1 medium bunch Swiss or rainbow chard
  • 1/2 medium butternut squash
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 6 ounces fresh chèvre (goat cheese), crumbled

In a small mixing bowl, whisk all ingredients for vinaigrette to combine. Clean and thoroughly dry kale and chard. With a sharp knife, remove woody stems from kale. Chop both greens into bite-size pieces.

Remove and discard seeds from butternut squash. Use a vegetable peeler to slice thin ribbons from inside squash.

In a large bowl, combine greens, squash ribbons, dried cranberries, and pumpkin seeds. Toss with half the vinaigrette. Transfer salad to 6 plates. Top with crumbled chèvre and serve additional vinaigrette on the side. Makes 6 servings.

Nutrition: 352 calories, 5 g fiber, 10g protein per serving

Source: Shape Magazine

 

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