Winter Salad with Almond Butter Dressing
9 colorSTHE WHY BEHIND THIS RECIPE
I know salads don’t usually top the list of winter cravings, but trust me—this one is different. It’s cozy, colorful, and addicting. I finished recipe testing this salad on Saturday, and have made it every day for the last 5 days because it’s THAT GOOD.
Here’s my winter salad tip: roast your sturdy greens like kale or chard until they’re crispy and caramelized, then pair with some fresh, crisp greens like kale or arugula for a balance of fresh and roasted.
The combo of the roasted delicata squash, roasted and massaged kale, chickpeas, chicken, apple, pomegranate seeds and pumpkin seeds is perfection in my mind and it’s also packed with protein and fiber to balance the natural sweetness in the delicata squash.
Okay now to the almond butter dressing…I suggest making a double batch otherwise you’ll be remaking it every single day. It’s so creamy, nutty, easy and would also be great on roasted veggies or even as a little dip.
I used the organic almond butter from Costco in this recipe, but I love the Whole Foods Dry Roasted Almond Butter, as well as the Artisana Raw Almond Butter. Just check your nut butters have one ingredient: nuts! Seed oils and added sugars are sneaky culprits in nut butters, but so read the label before buying. I also try to buy nut butters with raw or dry roasted nuts, because oftentimes when the nuts are roasted they were roasted in very low quality oils. If it says dry roasted or raw, you are good to go!
Yields: 2-3 servings (depends on how hungry you are!)
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes:
WHAT YOU NEED
TOOLS
Chef’s knife (I love my Made In knife!)
Large salad bowl
2 baking sheets (stainless steel or Caraway non-toxic)
Small bowl or measuring cup (to mix dressing)
INGREDIENTS
Salad:
1 bunch lacinato or dino kale
1 delicata squash, seeds removed and cut into half moons
1 15oz can chickpeas (or about 1 - 1.5 cups cooked chickpeas)
1 apple, cut into matchsticks
1/3 cup pumpkin seeds
1/3 cup pomegranate seeds
2-3 cups cooked rotisserie chicken (or your protein of choice)
Optional salad toppings:
Graded parmesan or sharp cheddar
Pickled red onions
Dressing:
1/4 cup almond butter (unsweetened, seed oil free)
1 tsp dijon mustard
juice of 1/2 lemon (or 1.5/2 tbsp), use the other half of the lemon juice for massaging kale
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp kosher salt
1/2 tsp garlic powder
1/4 cup water (more as needed to thin)
HOW TO DO IT
COOK HALF OF THE KALE AND THE SQUASH
1. Preheat oven to 400F.
2. Cut the squash in half lengthwise, remove seeds, then slice each half into 1/2 to 1-inch thick half-moon pieces. Toss with 1 tsp cinnamon, 1/4 tsp cayenne pepper, 2 tbsp olive oil and a pinch of kosher salt.
3. Separate your kale into two bunches. With one bunch, cut out the stems and then place on a separate roasting pan. You don’t want to overcrowd your kale otherwise it will steam instead of roast. Add a little olive oil and salt on the kale before roasting.
4. Put in the oven for 10 minutes. At 10 minutes, take out the kale and toss the squash or flip them to the other side, and roast for another 5 minutes or until soft.
PREPARE SALAD
5. With the rest of your kale, remove the stems and roll up the pieces so you can easily chop them into long strands (like a fettuccine!). This is my preferred way, but you can chop the kale however you like! Squeeze the juice from 1/2 a lemon on the kale and massage, set aside.
6. Prepare the rest of the ingredients: strain and wash the chickpeas if needed, chop the apple, prepare your pomegranate seeds etc.
7. Combine everything into one bowl. Your cooked kale will be crispy like a chip and you can just gently break it into the bowl.
PREPARE DRESSING AND SERVE
8. Combine all dressing ingredients into a pyrex measuring cup or a small bowl and whisk together well. If needed, add more water until you get to your desired consistency.
9. Top with pickled red onions and shredded parmesan cheese (optional) and some flakey sea salt!
SWAPS, TIPS & TRICKS
To double recipe: Use two bunches of dino kale, 2 delicata squashes, double the chicken, and then double the dressing.
Double the dressing: Hot tip, even if you are not doubling the recipe, double the dressing so then you have some in the fridge to easily whip up another salad later in the week, or to use the dressing as a dip for veggies or crackers!
Protein swaps: I’ve tried this with salmon as well and it was delicious, but you could also do tofu, ground pork, chicken of any kind etc.
Want to use the squash seeds? Roast those with a little kosher salt and olive oil for 10 minutes in the oven and then throw them on top of the salad!
Nutritional Info
Per serving
Calories: 660
Carbohydrates: 50g
Fiber: 17g
Net carbs: 33g
Protein: 40g
Fat: 29g
Sodium: 1200mg
Sugar: 15g (don’t freak out, these are natural sugars from the apple and squash and still packed with fiber as they are from the whole fruits/veggie!)
