Day: March 31, 2020

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. Add grilled shrimp or salmon for more protein.

INGREDIENTS

For the salad:

• Olive oil spray
• 10 ounces from 1 small butternut squash, cut into ½-inch cubes
• 1 teaspoon olive oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper, to taste
• 10 medium Lacinato kale leaves, stems removed, thinly sliced
• 2 cups baby arugula
• 2 tablespoons chopped basil
• 1 small pear, seeded and cut into 1-inch pieces (I used D’anjou)
• 1 cup shredded purple cabbage
• 2 tablespoons sliced almonds, toasted
• 1 ounce crumbled bleu cheese

For the dressing:

• 2 tablespoons plus 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• 1 teaspoon water
• Pinch kosher salt
• Freshly ground black pepper, to taste

Get full recipe 👇🏻https://www.skinnytaste.com/kale-and-butternut-squash-salad-with-pears-and-almonds/