Gluten, Grain & Soy Free • Vegan & Dairy-Free Option

Serves 4-6

Packed with protein, vitamin c, iron and calcium; this salad is a powerhouse!

The flavors play off each other so well, you’ll find yourself reaching for seconds and thirds. It’s just that addicting…

This dish has been served to so many – some who didn’t even like kale (and loved it).

It’s hearty, delicious, and can stand on its own. It’s also perfect if a vegan or vegetarian friend joins your holiday table.

Ingredients

1 bunch (½lb) curly or Tuscan kale

1 medium (2lbs) butternut squash (washed of loose dirt)

4 medium (1lb) red or golden beets (washed of loose dirt)

1½ medium (½lb) red onions

1 cup (5oz) raw pecans (rough chopped, if large)

2 tablespoons (1oz) butter, ghee or coconut oil

3 tablespoons maple syrup

¼ teaspoon cayenne pepper, optional

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

2 teaspoons sea salt

Instructions

Prep kale: Hold base of stem upright; with other hand, pinch fingers together right above where the leaf starts; push fingers down stem subsequently removing the kale. Stack leaves and chop into small bite-size pieces (or tear with your hands); wash and dry.
Prep squash and beets: Preheat oven to 425°. Using a vegetable peeler, peel skins and trim ends off of butternut and beets. Cut butternut in half (long-ways); scoop out seeds. Cut squash and beets into small bite-size chunks. Put onto a baking sheet; set aside.
Prep onions and roast: Leave onions whole but trim ends; remove excess loose skin leaving behind last layer of skin. Put onions on baking sheet with squash and beets. Roast squash, beets and onions for 30-35 minutes. Allow to cool before handling (about 20 minutes). Peel remaining skin off onion; cut in half and into slices.
Make the candied pecans: In a small pan, over medium-high heat, melt butter. Add pecans, cayenne and ½ teaspoon sea salt. Mix well to combine, stirring not to burn. After a minute or so, add maple syrup and stir – the liquid will become sticky and thick. Remove from heat and let cool.
Finish kale: In a large bowl, add kale, olive oil and vinegar. Use your hands to gently massage oil on kale – leaves should appear wet with no dry spots.
Assemble the salad: Add squash, beets, onions, pecans and remaining 1½ teaspoons of salt to kale bowl. Toss well to mix. Serve and enjoy!