Fall Kale Salad + Raw Apple Vinaigrette (Oil Free, GF, Nut Free)

Fall Kale Salad (Oil Free, GF, Nut Free)

Fall Kale Salad

2 bunches of kale
Roasted acorn squash
1/2 cup pomegranate seeds
½ cup cooked red quinoa
1 large sweet potato
2 tbsp raw pumpkin seeds
1/4 cup pomegranate seeds
Raw oil-free apple vinaigrette (recipe below)
Salt and pepper if desired

Massaged Kale:
De-stem your kale and shred the leaves into about 1” pieces.
Wash, dry, and place inside a large bowl. Pour in 3/4 of the dressing, stirring well to ensure even coating, and massage the dressing through all of the kale. You are going to feel funny doing this, but it’s worth it, I promise! Set your kale in the fridge for at least 5 hours. I let mine sit overnight to ensure the kale is slightly broken down by the acidity of the dressing for best results.

Potato and Squash:
Preheat your oven to 400 F. Line 2 baking sheets with foil or parchment paper (or one if you are going to do this together).

Wash and dry your sweet potato. Chop evenly into ½” pieces. Place your sweet potato evenly on the baking sheet, and roast in the oven for 30 minutes, stirring halfway through. I do not roast my vegetables with any oil, so they come out dryer than most, so add oil if desired. Season it with salt and pepper to your liking.

Next up is your acorn squash. Wash, then slice the squash width-wise into ½”-1” slices, so you come out with circular pieces. Cut out the seeds and pulp, and place onto your second baking sheet. Use oil, salt and pepper to your liking. You may bake this at the same time as your potatoes to save time, or even bake it on the same pan as your potatoes as well! I have 2 ovens in my kitchen, so I roasted both at once. Roast for 30 minutes, flipping halfway through.

Prepare your quinoa as the packaging directs. Make sure you wash it! You will need ½ cup cooked quinoa, so I suggest cooking ¼ cup dry quinoa to get the desired amount.

Once the quinoa has cooked through and most of the water has been dried out, mix the quinoa in with your kale. Throw in the pomegranate seeds and pumpkin seeds into the salad mix, along with the sweet potato pieces and any desired amount of the reserved ¼ of your dressing and mix through. Stuff your acorn squash with the salad mix and/or make a bed of the salad for the squash to sit on. Garnish it with extra pomegranate seeds and pumpkin seeds if desired! Enjoy!

Raw Oil Free Apple Vinaigrette
4 pink lady apples
1/3 cup water
1/2 cup apple cider vinegar
8 fresh basil leaves
1 tsp dried oregano
Juice of 1 lemon
Salt and pepper to taste if desired (I omitted)

Simply blend all of the ingredients in a processor or blender!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s