This time of year, there is probably something we can all use a little more of.
And it isn’t cookies.
Sorry. Always the bearer of bad nutrition news….
Our Thanksgiving celebration included a number of amazing dishes (think scallop chowder and shiitake stuffing) but also had TWO kale dishes! I came armed with creamed kale and there was a delicious kale & sweet potato salad with an asian dressing. I loved it and I’m happy to report that MORE than half of my plate was filled with veggies that night. What can I say, Nutritionists tend to be high-acheivers.
Turns out it is pretty easy to make which means it can and should be on your plate soon!
You can switch up the kind of kale, depending on preference and use sweet potato, squash or whatever you have on-hand. You could also use a pre-made dressing like Annie’s Shiitake Sesame if you are short on time.
Asian Kale Salad with Squash
Prep Time: 10 min
Keywords: side salad gluten-free high fiber vegan vegetarian kale
Ingredients (4 servings)
- 1 bunch kale (I used dino kale)
- 1 cup cubed roasted squash
- 1/4 cup grapeseed (or canola) oil
- 1/8 cup rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 tsp sesame oil
- 1 green onion, thinly sliced (white part only)
Wash kale and slice as thinly as you can.
Whisk together oil, soy sauce, sugar, sesame oil, vinegar and green onion.
Toss dressing with kale.
Top with cubed squash.
Sprinkle with sesame seeds if desired.