This healthy Kale Salad vegetarian main dish is inspired by Sweet green’s Winter Squash Salad loaded with lots of nourishing, colorful fruits and veggies. This healthy Kale Salad is a super healthy salad.
- 2 tablespoons salted butter
- 4 onions , halved and thinly sliced
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 clove garlic , finely chopped
- 1 teaspoon chopped fresh thyme
- 1 tablespoon alI-purpose flour
- 3 cups sodium-reduced beef broth
- 1 cup Irish stout or dark beer
- 2 teaspoons Dijon mustard
- 8 slices baguette bread (3/4-inch thick slices), toasted
- 1 1/2 cup grated aged Cheddar cheese
- Preheat oven to 425°F. Line baking sheet with parchment paper. In large bowl, mix squash with 1⁄2 tbsp oil. Spread squash onto one-third of prepared baking sheet. In same bowl, mix broccoli with 1⁄2 tbsp of the remaining oil.
- Spread broccoli florets onto baking sheet next to squash. Add onion wedges to baking sheet; brush with remaining oil. Sprinkle with salt; add pepper to taste. Bake for 15 to 20 minutes or until vegetables are tender-crisp.
- Autumn Vinaigrette
- Meanwhile, in small canning jar with lid, combine raw apple juice, olive oil, cider vinegar, mustard and thyme; season with salt and pepper. Seal jar and shake vigorously. (Make-ahead: Can be refrigerated for up to 5 days.)
- Place kale in mixing bowl; drizzle with 2 tbsp of the vinaigrette. Massage kale with hands for about 1 minute to coat well. Let stand for 15 minutes. Transfer salad to serving bowl; add roasted vegetables. Drizzle with 2 tbsp of remaining dressing; mix gently to coat. Garnish with pear slices; drizzle with remaining dressing. Scatter pecans, pepitas and thyme sprigs over top.
- Test Kitchen Tip: Use pears that are ripe but still firm, so they are flavourful but hold together well.
PER SERVING: about
Iron2 mg, Fibre7 g, Sodium150 mg, Sugars9 g, Protein5 g, Calories290, Total fat20 g, Cholesterol0 mg, Saturated fat3 g, Total carbohydrate23.
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