Crunchy Cashew Kale Salad

Ingredients

• Pumpkin

  Raw

  1kg

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kale

  Raw

  100g

• Onions

  Raw

  ½ medium or 55g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cashews

  Honey Roasted Whole - Wegmans

  ⅔ cup or 75g

• Feta

  Trader Joe's

  170g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Garlic

  Raw

  2 cloves, minced or 6g

• Apple Cider Vinegar

  Great Value - Great Value

  4g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Maple syrups

  ¼ cup or 81g

• Olive oil

  Salad or cooking

  ½ cup or 108g

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil. Season with nutmeg, salt and pepper. Roast until tender and caramely, about 25 to 35 minutes. While the squash is roasting, place the kale and onion in a large bowl. Cover with half of the maple dressing and use your hands to massage the dressing into the kale. Evenly distribute it and massage for 3 to 4 minutes. Let it sit for 20 minutes or so, while you finish preparing the ingredients. Heat a large skillet over medium heat and add the olive oil. Toss in the breadcrumbs and the garlic powder, stirring to coat. Cook, stirring often, until the bread is toasty and crisp, about 5 to 6 minutes. Take half of the cashews and finely chop them. Assemble the salad by tossing the massaged kale with the tomatoes, whole cashews, goat cheese and squash. Cover with the chopped cashews and the breadcrumbs. Serve immediately with the remaining dressing. maple dressing In a large bowl, whisk together the mustard, garlic, vinegar, salt and pepper. Whisk in the maple syrup. Slowly stream in the olive oil while whisking the entire time, until the dressing comes together. This dressing is going to be sweet, so if you want it a bit more tart, I would taste and add some vinegar 1 to 2 teaspoons at a time until your desired taste is reached. You can store this in the fridge for a week or so just shake well or stir before using.
2. Recipe by: How Sweet Eats (source: https://www.howsweeteats.com/2015/10/crunchy-cashew-kale-salad/)

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