Butternut Squash and Kale Salad (V,GF)
Ingredients
  • 2 Bunches of kale
  • 1 Cup vegetable broth, divided
  • 1 Medium butternut squash
  • 1 Red onion, sliced
  • 4 Dates, pitted and finely sliced
  • 2 Tbs apple cider vinegar
  • Feel free to add in any tasty favorites – chickpeas, black beans, pecans, pomegranate seeds, goji berries…whatever suits your fancy.
Instructions
  1. Trim the tough stems from the kale and slice the leaves into 1-inch strips.
  2. Peel and seed the squash and cut into ½-inch cubes.
  3. In a large pot over medium heat, add ½ cup broth and kale and cover. Stir often and cook until kale is wilted. About 3 minutes.
  4. Add squash and cook until tender but not mushy. About 10 minutes. Remove from heat.
  5. In a small saucepan, add remaining broth, onion, dates, and vinegar.
  6. Bring to a boil, then lower heat and simmer uncovered until onion is very tender. About 5-7 minutes.
  7. Cool slightly then toss with kale and butternut and add any additional ingredients you’re using.
  8. Dig in!
Recipe by at https://fooduciary.com/butternut-squash-and-kale-salad-vgf/