Thanksgiving Kale Salad

Colorful and always a crowd favorite!

TAGS:Thanksgiving Salad, butternut squash, kale salad
INGREDIENTS
4-6 cups triple washed organic bagged kale
1/4 cup whole Cherry tomatoes
1 mini cucumber, diced
1/2 yellow bell pepper, chopped
1/2 cup of roasted butternut squash or sweet potatoes , cubed
1/4 cup pomegranate seeds
1 green apple, cubed
2 mandarin oranges , peeled and divided
1/4 cup toasted walnuts
1 avocado, sliced
6 slices cooked bacon , crumbled
4 tablespoons cranberry pear balsamic vinegar
1/2 teaspoon dried oregano
1 tablespoon spicy mustard
DIRECTIONS
01

Roast squash or sweet potatoes. Spray with coconut oil and season with salt and cinnamon. Cook @425 for approximately 15 minutes. Set aside.

01

Roast squash or sweet potatoes. Spray with coconut oil and season with salt and cinnamon. Cook @425 for approximately 15 minutes. Set aside.

02

Add kale to your favorite pretty serving bowl.

02

Add kale to your favorite pretty serving bowl.

03

Start layering all produce.

03

Start layering all produce.

04

Make sure you add avocado just before serving to keep from browning.

04

Make sure you add avocado just before serving to keep from browning.

05

Mix balsamic, oil, oregano, and mustard for dressing in a mason jar with lid.

05

Mix balsamic, oil, oregano, and mustard for dressing in a mason jar with lid.

06

Drizzle dressing over the top of salad and toss with salad utensils. Tossing helps coat well without using too much dressing.

06

Drizzle dressing over the top of salad and toss with salad utensils. Tossing helps coat well without using too much dressing.

07

If you need more dressing just drizzle more balsamic and oil evenly over the top. Careful not to add too much as this salad is filled with delicious ingredient. You will not want to cover all the flavors.

07

If you need more dressing just drizzle more balsamic and oil evenly over the top. Careful not to add too much as this salad is filled with delicious ingredient. You will not want to cover all the flavors.

Use all the colors of the rainbow when selecting seasonal produce for this delicious salad! Don’t be afraid of kale. You may also use a mixture of romaine, spinach , and red leaf greens. Avoid iceberg lettuce! It has the least amount of nutrients as it’s mostly water.