Kale and Raw Butternut Squash Salad
By á-29897
1 Serving:
cal. 335; Fat 16g.; Sat Fat 5g; Carbs 44g; Fiber 5g; Sugar 26g; Protein 11g
Rate this recipe
4.5/5
(11 Votes)
Ingredients
- 100 g of kale (2-3 large leaves with stems removed)
- 50 g chunk of raw butternut squash (about half the bulb of a large one, around 4 inches in diameter)
- 1 tbsp apple cider vinegar
- 1 tbsp red wine vinegar
- 1 tbsp honey
- Pinch of salt and pepper
- 1/4 cup feta cheese (28g)
- 1 tbsp dried cranberries (10g)
- 1/2 oz walnut halves (14g)
Details
Adapted from greenlitebites.com
Preparation
Step 1
Bunch up the kale and chop into thin ribbons.
Grate the Butternut Squash
Whisk the vinegars and honey together with a healthy pinch of salt and pepper.
Put everything into a large plastic bag and seal it shut.
give everything a good mix up and massage. It will soften the leaves and combine all the flavors.
Dump onto a plate and enjoy!
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