Wintry Kale Salad
from Kiwi and Carrot
You need
14
Ingredients
Showing 4 out of 8 Steps
- Mix together the balsamic vinegar, mustard, salt, honey, turmeric and ginger and then slowly stir in the olive oil. Set aside.
- Peel the ginger and mince into tiny pieces.
- Toss with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes, until fork tender. (If you over-roast, they can become mushy)!
- Preheat the oven to 400 degree. With a vegetable peeler, remove the skin on the squash. Slice the squash in half the long way and scoop out the seeds and goop. Cut into small bite-sized cubes. (If using delicata squash, see notes).
We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.
