Get-Invited-Back Salad, aka Kale, Squash, and Fruit Salad

Something different and something delicious in every bite of this salad with kale, quinoa, squash, and fruit. Present it to your hosts and you’re sure to “get invited back.”

Ingredients

Salad

about 3-4 cups kale
1/4 cup peas or edamame
1/3 cup pomegranate seeds
2 stalks celery, sliced thinly on a diagonal
1 plum or 1 small hard green apple, sliced thinly into spears
1 package pre-cut squash, or sweet potato, baked and sliced into 1-inch cubes
1/4 – 1/2 cup quinoa, prepared according to package directions (optional)

Garnish

scant 1/4 cup sliced raw almonds
optional finishing herb: torn parsley or cilantro
optional scattering of golden raisins (do not sub craisins if you don’t have golden raisins)

Dressing

1 teaspoon Tuscanini Lemon Juice
2 tablespoons Gefen Maple Syrup, or 1-2 packets stevia
1/4 cup Bartenura Balsamic Vinegar
1/4 cup oil, such as Gefen Cottonseed Oil
salt
pepper

Get-Invited-Back Salad, aka Kale, Squash, and Fruit Salad

Name: Get-Invited-Back Salad, aka Kale, Squash, and Fruit Salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: about 3-4 cups kale; 1/4 cup peas or edamame; 1/3 cup pomegranate seeds; 2 stalks celery, sliced thinly on a diagonal; 1 plum or 1 small hard green apple, sliced thinly into spears; 1 package pre-cut squash, or sweet potato, baked and sliced into 1-inch cubes; 1/4 – 1/2 cup quinoa, prepared according to package directions (optional); scant 1/4 cup sliced raw almonds; optional finishing herb: torn parsley or cilantro; optional scattering of golden raisins (do not sub craisins if you don’t have golden raisins); 1 teaspoon Tuscanini Lemon Juice; 2 tablespoons Gefen Maple Syrup, or 1-2 packets stevia; 1/4 cup Bartenura Balsamic Vinegar; 1/4 cup oil, such as Gefen Cottonseed Oil; salt; pepper

Rivki Rabinowitz

Recipe Description:

Something different and something delicious in every bite of this salad with kale, quinoa, squash, and fruit. Present it to your hosts and you’re sure to “get invited back.”

Ingredients

Salad

about 3-4 cups kale
1/4 cup peas or edamame
1/3 cup pomegranate seeds
2 stalks celery, sliced thinly on a diagonal
1 plum or 1 small hard green apple, sliced thinly into spears
1 package pre-cut squash, or sweet potato, baked and sliced into 1-inch cubes
1/4 – 1/2 cup quinoa, prepared according to package directions (optional)

Garnish

scant 1/4 cup sliced raw almonds
optional finishing herb: torn parsley or cilantro
optional scattering of golden raisins (do not sub craisins if you don’t have golden raisins)

Dressing

1 teaspoon Tuscanini Lemon Juice
2 tablespoons Gefen Maple Syrup, or 1-2 packets stevia
1/4 cup Bartenura Balsamic Vinegar
1/4 cup oil, such as Gefen Cottonseed Oil
salt
pepper

Directions

Step 1 - For the Squash

Preheat the oven to 375 degrees Fahrenheit.
Squash or sweet potato: Spray a sheet with baking spray and sprinkle with salt. Cover and bake for 35 minutes, uncover for the last 10 minutes at the end.

Step 2 - For the Quinoa

Once cooled, add in a quarter cup or half cup. (You can also skip this entirely.)

Step 3 - To Serve

Lay the rest of the salad ingredients and dress before serving. Garnish with herb and nuts.

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Get-Invited-Back Salad, aka Kale, Squash, and Fruit Salad

Directions

For the Squash

For the Quinoa

To Serve

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