Fit Mitten Kitchen · by Ashley★ 5.0 (1)

Fall Kale Salad

Name: Fall Kale Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2, 2 large salads
Cuisine: american
Ingredients: 1 bunch kale (washed, dried, chopped and massaged with olive oil); 1 large Honeycrisp apple (sliced); 1 small acorn squash (sliced, seeds removed, and roasted); 2 ounces goat cheese (crumbled); ¼ cup pepitas; ¼ cup tahini; 1 tablespoon maple syrup; 1 teaspoon stoneground mustard; ½ tablespoon apple cider vinegar; ⅛ teaspoon fine sea salt; 2-3 tablespoons water (to thin as needed)

NUTRITION · PER SERVING30M COOK

CAL 25%·PRO 34%

CARBS 55G45% OF CAL

11G FIBER25G OTHER19G TOTAL SUGAR

FAT 27G49% OF CAL

7G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A seasonal salad with massaged kale, crisp apples, butternut squash, and goat cheese, dressed with maple tahini vinaigrette. Nutritious and satisfying.

mainamericansaladgluten freevegetarian

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Ingredients

serves 2

1 bunch kale (washed, dried, chopped and massaged with olive oil)
1 large Honeycrisp apple (sliced)
1 small acorn squash (sliced, seeds removed, and roasted)
2 ounces goat cheese (crumbled)
¼ cup pepitas
¼ cup tahini
1 tablespoon maple syrup
1 teaspoon stoneground mustard
½ tablespoon apple cider vinegar
⅛ teaspoon fine sea salt
2-3 tablespoons water (to thin as needed)

At a glance

PER SERVING · TIME 30M