Butternut Squash and Kale Salad (V,GF) |
- 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.
- Trim the tough stems from the kale and slice the leaves into 1-inch strips.
- Peel and seed the squash and cut into ½-inch cubes.
- 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.
- Add squash and cook until tender but not mushy. About 10 minutes. Remove from heat.
- In a small saucepan, add remaining broth, onion, dates, and vinegar.
- Bring to a boil, then lower heat and simmer uncovered until onion is very tender. About 5-7 minutes.
- Cool slightly then toss with kale and butternut and add any additional ingredients you’re using.
- Dig in!
Recipe by at https://fooduciary.com/butternut-squash-and-kale-salad-vgf/
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