Kale, buglur and a mix of veggies and fruit make for a nutrient-packed & filling salad.
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.
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
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
1/3 cup toasted sliced almonds
Nutritional Information per Serving
Saturated Fat 1g