I try not to brag but this salad was so good. I started with a base of fresh kale greens, prepackaged and ready to eat. Kale is a member of the cabbage family and packed with many vitamins and minerals especially vitamins A, C and Folic Acid. Then I added colorful roasted vegetables also packed with vitamins and minerals. The vinaigrette brought all the flavors together.
Serves 8
Ingredients:
4 cups kale, torn into bite size pieces
1 small to medium butternut squash
3 small beets, any color (I used red)
1 1/2 cups snow peas
extra virgin olive oil
Kosher salt and fresh cracked black pepper to taste
1 cup sliced almonds, roasted
Vinaigrette:
1/3 cup pineapple juice
1/3 cup mango juice
1/3 cup rice vinegar
1/3 cup extra virgin olive oil
kosher salt to taste
1/4 teaspoon red pepper flakes
Instructions:
Preheat oven 400 degrees F. To prepare the vegetables: Wash beets and butternut squash. Place on a roasting pan and roast until slightly tender, about 15-20 minutes; just long enough to make them easy to peel and slice. Remove and cool.
Peel and dice squash and beets into 1/4 inch pieces. Add snow peas and toss all with a good amount of the olive oil, salt and pepper. Roast in oven until tender.
For the vinaigrette: Combine all ingredients except for the olive oil in a jar with lid. Shake to combine, slowly add in the oil and continue to combine by shaking until well blended.
To serve: Place kale in large salad bowl. Toss in roasted vegetables and almonds. Add vinaigrette and continue tossing to combine.