Wintry Kale Salad

Wintry Kale Salad
from Kiwi and Carrot

You need 14 Ingredients
Showing 4 out of 8 Steps
  1. Mix together the balsamic vinegar, mustard, salt, honey, turmeric and ginger and then slowly stir in the olive oil. Set aside.
  2. Peel the ginger and mince into tiny pieces.
  3. 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)!
  4. 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).

Kiwi and Carrot

We’re Elizabeth and Sarah–a mother-daughter cooking combo. We love creating (mostly) healthy recipes together, using fresh and clean ingredients.

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