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Kale and Raw Butternut Squash Salad

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1 Serving:
cal. 335; Fat 16g.; Sat Fat 5g; Carbs 44g; Fiber 5g; Sugar 26g; Protein 11g

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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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EGGPLANT ZUCCHINI BOLOGNESE Butternut Squash Soup