Massaged Kale Autumn Harvest Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 20 small side salads or 10 large salads
Ingredients
  • 8 oz. kale greens
  • 12 oz. sweet kale salad kit
  • 3 medium honeycrisp apples
  • 5 oz. pecan halves
  • 8 oz. pomegranate seeds
  • 8 oz. cranberry white cheddar cheese
  • Enough Extra Virgin Olive Oil to coat kale
  • 22 oz. roasted butternut squash
  • Enough dressing of your choice
Instructions
  1. Preheat oven to 425 degrees. Cut butternut squash into bite sized chunks. Place on baking sheet and drizzle with EVOO. Season with salt and pepper if desired. Use your hands to push around the squash and coat in the EVOO. Place in oven and cook for 20 minutes, until softened.
  2. Your kale will most likely already be cut up. If not, cut it into manageable salad bite pieces. Either way, you want to make sure you're cutting off the steam. This piece is edible, it's just pretty tough (even for kale).
  3. Put all your kale pieces in a large serving bowl. Drizzle with EVOO. Massage your kale, working the EVOO on all pieces, until it turns a vibrant green and softens. It should only take a few minutes.
  4. Add in the entire bag of sweet kale salad mix. This should be triple washed, so no need to worry, just dump it in.
  5. Slice up your apples into thin, bite size pieces. Add to bowl.
  6. Make sure your pecans are cut into bite size pieces and add to bowl.
  7. Add pomegranate seeds to bowl.
  8. Cut cranberry white cheddar cheese into small chunks. Add to bowl.
  9. Add in roasted butternut squash.
  10. Toss salad and serve with dressing of your choice.
Notes
Kale: I used Nature's Greens brand of 16 oz. bag and only used half of it. You can use any kale, as long as it's 8 oz.

Sweet kale salad kit: I used Eat Smart brand. It has cabbage, kale, chicory, and brussel sprouts. It also comes with a baggie of pumpkin seeds and dried cranberries. I added those to the salad. It comes with poppyseed salad dressing and I just saved this for later.

Cheese: I found this cranberry white cheddar cheese at Aldi, from the Happy Farms brand (Aldi brand). I just thought this would be a fun seasonal option. They don't offer this year round. You can use regular white cheddar cheese.

Pomegranate: I purchased a container of pomegranate seeds ready to use. I wanted to save on time for this recipe.

Dressing: I purchased a Panera Fiji Apple dressing and a Marzetti Simply Dressed Vinaigrette Pomegranate dressing. I love the Panera dressing. It was my first time trying the Marzetti and it was super tasty!

Pecans: I used regular pecans because that's what I had in my pantry. You'll need to chop them if that's what you use. When I went to purchase ingredients to remake for actual Thanksgiving I purchased the pecan halves because less work and they were cheaper. You could also sub pecans for walnuts.
Recipe by Fancy Eats in Cheap Seats at http://fancyeatsincheapseats.com/massaged-kale-autumn-harvest-salad/