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Wilted Kale Salad with Golden Beets and Winter Squash www.savorylotus.com

Wilted Kale Salad with Golden Beets and Winter Squash

  • Author: Katja from Savory Lotus
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x

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Ingredients

FOR SALAD

  • 45 golden beets, quartered or cubed
  • 1 delicata squash, deseeded and sliced into thin crescents
  • 3 tbsp of butter, coconut oil, or ghee (like this), divided
  • 1/8 tsp cinnamon
  • 1/8 tsp chili powder (I like this one)
  • 1 bunch kale, stems and center rib cut off and leaves sliced into thin ribbons (I used curly kale)
  • 1 small pomegranate
  • salt and pepper, to taste

FOR DRESSING:

  • 6 tbs olive oil (my favorite brand)
  • juice and zest from one orange (I used a blood orange)
  • 1 tsp apple cider vinegar (I use THIS raw brand)
  • 1/ small shallot, minced
  • 1 tsp honey
  • pinch of salt and pepper

Instructions

  1. Preheat oven to 400’F.
  2. Toss beets together with 1 tablespoon of fat of choice and a pinch of salt and pepper. Spread beets out in an even layer on a baking sheet. Roast for 30-35 minutes, until tender and beginning to brown.
  3. In a large bowl, toss together squash slices, 1 tablespoon of fat of choice, cinnamon, chili powder, and a pinch of salt and pepper. Arrange in a single layer on a baking sheet.
  4. After beets have been in the oven for 15 minutes, place baking sheet with squash into oven as well. Roast for 20 minutes, giving both beets and squash a turn with a spatula one time during baking.
  5. When veggies are done in oven, heat remaining tablespoon of fat of choice in a large skillet on mediumhigh heat. Add kale ribbons and 1 tablespoon of water. Sautee for 3-4 minutes until kale is softened and bright green.
  6. Prepare dressing by placing all ingredients into blender and processing until smooth. I like to use my hand immersion blender and a small glass jar.
  7. Drizzle desired amount of dressing onto kale and toss. Divide dressed kale onto 4 small plates. Top with roasted golden beets and squash. Garnish with pomegranate seeds. Serve warm. Enjoy!