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Kale and Blue Cheese Salad

blue cheese kale nutritious salad Oct 12, 2021

Serves: 4

Prep: 15 minutes

Cook: 30 minutes

Cals: 277

Fats: 15

Carbs: 23

Protein: 8

Fiber: 4 

 

What You Need for the Salad

  • 2 cups pumpkin or butternut squash, chopped into 1 inch pieces
  • 2 tablespoons olive oil
  • 4 cups curly kale, leaf part only, chopped
  • 1/4 cup cranberries, dried
  • 2 ounces blue cheese, crumbled
  • 1/4 cup pecan nuts
  • salt & pepper

 

What You Need for the Dressing

  • 4 tablespoons Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, crushed
  • salt & pepper

 

 What You Need to do

  1. Preheat the oven to 450 degrees F (230 degrees C). In a large bowl, toss the pumpkin or squash with 2 tablespoons of olive oil and season with salt and pepper. Spread out the pumpkin onto a large baking tray lined with baking paper, and bake for 25 to 30 minutes or until golden and tender. Remove the pumpkin from the oven and set aside to cool slightly.
  2. In a small bowl, whisk together the dressing ingredients, and season to taste with salt and pepper.
  3. In a large bowl, toss the kale with half of the dressing, ensuring it is well-coated. Add the cooled pumpkin, cranberries, crumbled cheese, and pecans and gently toss together.
  4. Transfer the salad into serving bowls, and drizzle with remaining dressing. Season with more salt and pepper, if desired, and serve immediately.

This salad is truly delish so be sweet and share this with a friend or tag me @NikkiKiserLive for an awesome free gift!

 Also, don't forget to grab the awesome and FREE Tasty Sauces, Marinades, & Salad Dressings Recipe Guide.

! Just click the image below!

God bless your journey,

 

Nikki

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