• Karri Anne Cameron

Fall Kale Harvest Salad

Updated: Sep 15

Makes 4 Servings

Macros: 219 cal, fat 11g, carbs 17g, protein 19g, fibre 4g

Ingredients:

0.5 Sweet Potato or 1 cup Butternut squash

2 cups (85 g), Baby Organic Kale

0.25 cup, Blackberries - Raw

0.25 cup(s), Raw Walnuts

0.50 tbsp(s), Organic Chia Seeds

0.50 tbsp(s), Syrups - Maple

0.50 tbsp(s), Oil - Olive

1 tbsp(s), Apple Cider Vinegar & Filtered Water

0.12 tsp(s), Garlic, raw

0.06 tsp(s), Spices, pepper, black

8 oz, Grilled Chicken Breast

1 cup (185g), Red Quinoa (Cooked)

Directions:

Preheat your oven to 400 degrees. Trim the ends of butternut squash, and then carefully slice in half lengthwise with a sharp chef's knive. Remove the seeds and pulp and discard. Then chop your squash into about 1/2 inch cubes.

Line a large baking sheet with parchment paper. In a large bowl place the squash and drizzle with about 1/2 tablespoon olive oil. Sprinkle generously with sea salt and toss with your hands until all sides are well coated.

Pour the squash out on your baking sheet and spread the cubes out evenly. Bake for about 30 minutes, flipping the squash midway to ensure even baking.

OR roast or steam a sweet potato.


On a separate cooking sheet, bake 2 4oz chicken breasts until fully cooked.


While the squash is cooking, cook red Quinoa according to directions on package. You can then prepare the remaining ingredients. Wash kale and remove the leaves from the stem, tearing them into bite sized pieces. Place kale into large bowl and pour atop a drizzle of olive oil. Massage the kale with your hands for 5 to 10 minutes until the leaves turn a bright green and the texture softens.


Add Blueberries to the bowl with the kale. Pomegranates can also be used.

Cut your pomegranate in fourths and use a spoon to scoop out the seeds. Do this over a plastic cutting board...not wooden! Add the pomegranate gems to the bowl. Add the walnuts and chia seeds as well.


Once butternut squash or sweet potato is tender to your liking, remove from oven and add to the salad. Store remaining squash/sweet potato in the fridge, in an airtight container for whenever you choose!


Add the remaining dressing ingredients to a blender. Blend to combine and do a taste test.

Add to salad and toss. Plate salads and add chicken breast on top.


This salad will keep well in the fridge covered for up to 5 days. Enjoy!