Winter Kale Salad with Almond Butter Dressing

Winter Kale Salad with Almond Butter Dressing


    For Salad:
    • 2 cups kale, massaged
    • 1 1/2 tablespoons olive oil
    • 1 cup roasted butternut squash, peeled and roughly cubed
    • 1 tablespoon sunflower seeds
    • 2 heaping tablespoons pomegranate seeds
    For Dressing:
    • 1/4 cup Barney Butter Smooth Almond Butter
    • 1 tablespoon tahini
    • 1/4 cup olive oil
    • 2 tablespoons warm water*
    • Salt and pepper to taste

      *For a thinner texture, add more water


      To Cook Squash:
      1. Preheat oven to 400F.
      2. Peel and cube butternut squash.
      3. Toss in 1 tablespoon of olive oil with salt and pepper to taste.
      4. Place on a greased baking tray and bake for 20 minutes, take the squash out and flip it over then bake for another 15 minutes until tender, but not burnt.
      To Sautée Kale:
      1. Massage kale to break up fibers.
      2. Sautée over medium heat with 2 teaspoons of olive oil for approximately 7 minutes, until kale is wilted but not completely crispy.
      To Make Dressing:
      1. Whisk together 1/4 cup Barney Butter Smooth Almond Butter, 1/4 cup of olive oil, 1 tablespoon of tahini and 2 tablespoons of warm water and salt and pepper to taste.
      2. Leftover dressing can be stored in the fridge for up to 2 weeks.
      To Assemble Salad:
      1. Toss together sautéed kale, 1 cup of roasted butternut squash, sunflower seeds, avocado slices and pomegranate seeds with 1-2 tablespoons of almond butter dressing (depending on how heavily you want it dressed).

      Recipe courtesy of Georgie at In It 4 The Long Run.

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