My Roasted Vegetable & Shredded Kale Salad

Hello everyone, happy Monday!

One of the things that brings me the most joy, is writing recipes. I love to do really healthy, flavorful + delicious recipes all the time. I like knowing I have recipes (like this one) that fuels my body and eases that internal voice saying, “girl watch what you stuff your faces with!” I love feeding my family + sharing how wonderful and simplistic healthy eating can be…like with you all!

The following recipe was inspired by my new found love, of all things kale! I love kale in smoothies,  I love it in salads and I love to juice with it! It does not matter…I am a believer, lover and pusher of KALE!
But first, a little music. It is FACT in our home that food always taste better if you play music while you cook! My music of choice…Hans Zimmer’s “The Holiday” soundtrack!
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I hope you guys like it!
Roasted Vegetables + Kale Salad
Ingredients:
(1 bag or 12 oz.) Brussels Sprouts
(1) 2-3lb. Butternut Squash
1/4-1/2 c. Feta cheese (crumbled)
1/4 c. Pepitas or pumpkin seeds
3 tbsp. Evoo (Extra Virgin Olive Oil)
2tbsp + 2 tsp. Sea Salt
2 tsp. Ground Pepper
4 c. Kale (shredded)
Instructions:
On a cutting board, using a sharp knife shred the kale. Place the shredded kale in a colander, rinse thoroughly under water. After cleaning, set aside to dry. Once finished drying pour greens into a large bowl.
Set the oven to 400 degrees.
In a microwave, place the butternut squash inside to cook for 3mins. After, bring the squash to a cutting board. If you have them available to you, place on a pair of disposable gloves. Take the squash, lay it horizontally, placing a firm grip on the squash, use a sharp knife to cut off each end, then the squash in half. Then, using the knife (or peeler) remove the skin. Cut the squash in half lengthwise, then into 4-5 sections lengthwise, then cut into cubed pieces. Once, chopping is completed, place the squash into a large bowl, coating well with 2 tbsp. evoo, 1 tbsp. salt + 1 tsp. pepper. Lay the prepared squash evenly on a baking sheet lined with foil.
Place the brussels sprouts in a colander and rinse clean. Pat dry with a paper or kitchen towel. On another cutting board, take a brussels sprout and quarter, then place into a bowl. Generously coat the brussels sprouts with 1 tbsp. evoo, salt + pepper.
Place both the brussels sprouts + butternut squash in the oven for 20-25mins.
In a sauté pan, over med. heat, take the pumpkin seeds and spread the evenly, cooking until a golden-brown coloring appears, about 5-8mins. Set aside to cool.
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The liquid a butternut squash secretes leaves a film that is hard to be washed off. So, I use disposable gloves.
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Drizzle.
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And now, it’s the brussels sprouts turn!
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Now a little salt…
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And pepper
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Mix it up!
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BRUSSELS!!!
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Set to roast at 400 degrees
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Pop them in…for 25mins.
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Toast up those Pepitas!!!
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Watch them…cook on med. heat.
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Lemon Garlic Vinaigrette
Ingredients:
1 Lemon
1 Garlic clove
1 tsp. Honey
1/2 tsp. Sea Salt
1/4 tsp. Ground Pepper
1/3 c. Evoo
Instructions:
On a cutting board, use a knife (BLADE POINTED AWAY FROM YOUR BODY) a and flat palm to smash the garlic. Place the garlic, lemon juice, honey, salt + pepper into a food processor or blender and pulse. Through the pour top drizzle in the evoo, until emulsified.
In a large mixing bowl combine all the ingredients, kale, butternut squash, brussels sprouts, pumpkin seed + feta cheese. Pour the vinaigrette atop the salad and incorporate. Place into a serving platter, top with more salt, pepper + feta as desired. Enjoy!
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Everything in!
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Drizzle on a little dressing…
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And toss it all about!
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Finally!
P.S.: It taste amazing the next day!
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P E A C E + L O V E + B A K I N G

5 thoughts on “My Roasted Vegetable & Shredded Kale Salad

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