Kale, Butternut Squash, Brussels Sprouts and Pomegranate Salad with Vegan Poppy Seed Dressing
Rich in minerals and betacarotene to support immune function, butternut squash provides a savory sweet element to this healthy, hearty and flavorful salad, while cashews, packed with iron and copper, give a boost to red blood cells for an increase in energy.
Yields: 8 servings
5 cups butternut squash, peeled and cubed into ½ inch pieces
2 Tbsp olive oil
½ tsp sea salt
4 cups kale, washed, deveined and chopped
1 Tbsp olive oil
Pinch of sea salt
2 cups brussels sprouts, shredded in a food processor
2 cups cashews
1 tsp fresh rosemary, chopped
½ cup pomegranate seeds (½ a pomegranate)
4 Medjool dates, pitted and softened in warm water
¼ cup apple cider vinegar
3 Tbsp cashew milk
1 tsp Dijon mustard
1 Tbsp shallot, finely minced
½ tsp sea salt
½ cup olive oil
1 ½ tsp poppy seeds
1 Tbsp water, optional
Preheat oven to 425ºF.
In a large bowl, toss cubed butternut squash with olive oil for roasting and sprinkle with ½ tsp salt. Place on baking sheet and shake into a single layer. Roast in preheated oven for 15-20 minutes or until soft and browned. Remove from oven to cool.
Prepare dressing by adding all ingredients, except poppy seeds and water, to a blender and blend until smooth. Add more water for pourable consistency. Stir in poppy seeds.
Toast cashews in an iron skillet over medium heat. Sprinkle with salt and rosemary. Remove when lightly toasted, 3-5 minutes. Coarsely chop.
Place kale in a large bowl, drizzle with 1 Tbsp olive oil and sprinkle with a pinch to ½ tsp salt. Massage the oil into the kale to soften the kale. Transfer kale to serving bowl and add shredded Brussels sprouts, toasted cashews, pomegranate seeds and cooled butternut squash. Drizzle dressing on top and toss gently or serve dressing on the side. Dressing can be stored covered in the refrigerator for 4 days.
Recipe and image courtesy of Gwen Eberly, chef at Zest! Cooking School. Connect with Gwen on Instagram and at [email protected].