4
Salad:
- 2 bunches of kale
- 1 medium butternut squash, cut into bite sized pieces
- 1 medium head of caluiflower, cut into bite sized pieces
- 2 apples, cut to bite sized pieces (honeycrisp work well)
- 15 oz. garbanzo beans, drained (cannellini beans also work well)
- 5 oz. Feta cheese, crumbled
- 4 oz. pecans, crushed (baked cinnamon pecans also work well)
- 1 T lemon juice
- 2 T olive oil
- 1.5 T salt
- Pepper to taste
- Dressing:
- 1/4 cup olive oil
- 2 T balsamic or red wine vinegar
- 1/2 t salt
- 1/4 t pepper
- 1 t Dijon mustart
- 1 t honey
- Preheat the oven to 350 degrees.
- Roast the squash and cauliflower on a bakng sheet drizzled with olive oil and a pinch of salt for 30 minutes or until fork tender.
- Rip kale off of the stem. Put in a stand mixer with a paddle with 1 T lemon juice and 1/2 t salt. Run the mixer on medium speed for 5 minutes or until the kale has relaxed.
- Put "relaxed" kale into a large bowl.
- To the kale bowl, add squash, cauliflower, apples, beans, Feta and pecans.
- Pour on your favorite dressing.
- Toss and enjoy!
