When I was a vegetarian, I got pretty used to eating salad every day. That’s probably the only thing I’ve carried with me from my vegetarian days. No more soy milk, no more beans, no more questionable stir fry sauces. Not that those sauces are exclusively for vegetarians, but I was weirdly into them. Anyways, I love salad!
My mom made me this salad after Thanksgiving and my life hasn’t been the same since. It’s freakin great. And SO simple – basically just leftovers thrown in a bowl! Not joking at all, I’ve had this salad every single day for three weeks and I haven’t gotten sick of it yet! It’s super versatile and be easily adjusted. Don’t like butternut squash? Forget it! Prefer pears over apples? Add em! Dairy free? Omit the cheese. You really can’t go wrong here.
This recipe makes about 5 large salads, so I usually make this on Sunday as part of my weekly meal prep!
INGREDIENTS:
- 3 bunches kale
- Whole Roasted Chicken
- 3 medium apples (I use Gala)
- 1 medium butternut squash
- 2 Tablespoons coconut oil
- 1 Tablespoon cinnamon
- 1 Tablespoon pink himalayan salt
- 1 teaspoon nutmeg
- 4 ounces goat cheese (about 1/2 small log – I LOVE the Truffle Goat Cheese from Whole Foods, but this is totally optional if you’re completely dairy free)
- 2/3 cup simple balsalmic dressing (balsalmic vinegar, olive oil, dijon mustard, garlic powder, italian seasoning, s&p)
INSTRUCTIONS:
- Preheat oven to 400°.
- Cut butternut squash into small cubes. Mix with coconut oil, cinnamon, nutmug, and salt. Roast for 30-40 minutes, depending on how large your cubes are.
- While that’s in the oven, de-stem and chop kale. Add to a large bowl.
- Add 2/3 cup dressing to kale and massage for 5 minutes, or until kale is soft.
- Add chopped apples, butternut squash (once cooled), chicken, and goat cheese to bowl.
- Mix and serve!
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