Kale, buglur and a mix of veggies and fruit make for a nutrient-packed & filling salad.

RECIPE INSTRUCTIONS
1. Boil squash for 5 minutes just until tender. Drain and set aside.
2. Place kale in bowl and add bulgur, pomegranate seeds, berries and cooled squash.
3. Combine ingredients for dressing. Add to salad and mix. Garnish with almonds and serve.

INGREDIENTS
1 ½ cup diced butternut squash
8 cups kale, sliced thinly
2 cups cooked bulgur (or quinoa)
1 1/2 cup pomegranate seeds
½ cup blueberries or raspberries
Dressing
2 Tbsp light sour cream
3 Tbsp apple cider vinegar
3 Tbsp pomegranate juice
1 Tbsp molasses
3 Tbsp extra-virgin olive oil
½ tsp crushed garlic
½ tsp Dijon mustard
Kosher salt and freshly ground black pepper
Garnish
1/3 cup toasted sliced almonds

NOTES
Serves 8

Nutritional Information per Serving
Calories 200
Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 40mg
Carbohydrates 30g
Fibre 6g
Protein 6g