Kale, Israeli Couscous and Butternut Squash Salad with Maple Vinaigrette & Top Kale Tips
This massaged kale salad with Israeli couscous, butternut squash and maple vinaigrette will become a family favourite for holiday parties and week night dinners.
Servings 12 people
Calories 240kcal
Ingredients
Squash
- 1 tbsp butter
- 1 tbsp oil
- 2 cups Butternut Squash finely diced
- 2 tbsp maple syrup
- Salt and pepper to taste
Dressing
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp salt and pepper 1 tsp each
Salad
- 1 lb kale leaves torn into small pieces
- Salt
- 1 cup cooked Israeli couscous prepared according to box directions
- 1 cup pomegranate seeds
- 1/4 cup pumpkin seeds toasted and salted
- 1/4 cup dried golden raisins
Instructions
Squash
- Preheat a large nonstick skillet over medium high heat and add in the butter and oil.
- Pan-fry the squash until golden on all sides, then toss with the maple syrup and salt and pepper to taste. Set aside to cool to room temperature.
Dressing
- Mix everything together until combined and set aside.
Salad
- Add a good pinch of salt to the kale and a few tablespoons of the dressing. Start to massage the greens to help remove some of the bitterness in the leaves and to break down some of their toughness. I usually massage my kale for at least a solid 5 minutes. I know it’s hard work, but it pays off. Ideally you could do this ahead of time and let the kale sit in the fridge for a few hours but its fine if you need to serve it right away.
Assembly
- Mix together the kale, couscous, squash, pomegranate seeds, pumpkin seeds and golden raisins and toss with the vinaigrette. Enjoy!
Nutrition
Calories: 240kcal