Meatless Monday: Northern Spy Kale Salad
If you’re a FabFitFun fanatic, you’ve probably figured out by now that we love us a good salad! Clean eating is so important, and salads are a great way to get a smorgasbord of healthy nutrients delivered straight to your belly!
It’s no secret that kale is one of our favorite super foods, and is chock-full of beta carotene, vitamin K, vitamin C, and calcium! So of course we’re loving this find in Clean Plates Cookbook from Northern Spy in NYC. This salad features kale, diced squash, lemon, almonds and cheddar cheese for a flavorful addition to your main course. Not to mention the dish is vegetarian and totally free of gluten! How’s that for spring cleaning?!
Northern Spy Kale Salad from Clean Plates Cookbook
3⁄4 cup kabocha or butternut squash, diced into 1/2-inch pieces
2 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil, divided, or more to taste
2 1⁄2 cups chopped or shredded kale, ideally Tuscan or black kale
1⁄4 cup whole almonds, toasted
1⁄4 cup crumbled aged Cheddar cheese, such as Cabot Clothbound Cheddar
1 tablespoon freshly squeezed lemon juice, or more to taste
Fine sea salt to taste
Freshly ground black pepper to taste
Pecorino or other hard cheese, for shaving (optional)
1. Preheat the oven to 375°F.
2. In a medium bowl, combine the squash and 1 1/2 teaspoons of the oil. Arrange in a single layer on a small, rimmed baking sheet and bake until tender, 10 to 12 minutes. Set aside to cool to room temperature.
3. In a large bowl, combine the squash, kale, almonds, and Cheddar cheese. Add the lemon juice and remaining 2 tablespoons of oil and toss to combine. Add more lemon juice, more oil, and salt and pepper to taste.
4. Arrange the salad on plates or a platter, garnish with shaved pecorino cheese (if using), and serve.
xx, The FabFitFun Team
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