Massaged kale, roasted butternut squash and shallots, topped with pomegranate arils and dressed with a creamy tigernut dressing in a large salad bowl

Kale Butternut Salad

This Kale Butternut Salad is crave-worthy! Massaged kale and roasted veg topped with pomegranate, and dressed with a creamy tigernut dressing? Yes, please!

Massaged kale, roasted butternut squash and shallots, topped with pomegranate arils and dressed with a creamy tigernut dressing in a large salad bowl
Kale Butternut Salad (AIP/Paleo)
Jump to Recipe

A few weeks ago, The Hubster and I went on a weekend getaway to a mountain resort. The views were spectacular. The buffet was actually pretty good – for a buffet. And there was this salad… It was delicious, but not AIP. I ate it anyway. If you are wondering, yes, I paid the consequences. But it gave me an idea for an AIP/Paleo version!

The components

First things first. Start with kale that you have washed well. (I was going to tell you about the time I didn’t wash the kale well, sautรฉed it, and juuuuuust about ate a kale-colored worm, but I will refrain…) Massage that kale deeply. I mean, get in there and squeeze, squeeze, SQUEEZE. (That word starts to look weird when you read it a bunch of times.)

The squash and shallots can be roasting while you squeeze your kale. I like to use a silicone baking mat over parchment paper because it can be washed and used again.

Massaged kale, roasted butternut squash and shallots, topped with pomegranate arils and dressed with a creamy tigernut dressing in a large salad bowl
Kale Butternut Salad (AIP/Paleo)

Once your veggies are cooled, top your salad with either pomegranate arils or dried cranberries. (If you are puzzled about how to deal with a pomegranate, see my tutorial video here.)

Now the dressing… This is the best part, IMO. It’s tangy, creamy, nutty, and slightly sweet. If you’ve never tried tigernut before, I urge you to give it a go! Tigernuts are not nuts, AIPers, so don’t worry. They are actually tiny tubers. I’m using tigernut flour for the nutty sweetness in the dressing.

If you decide after all that you prefer a brighter, more citrus-y kale salad, check out my Christmas Kale Salad, which is not just for Christmas, but named for its colors.

Happy massaging, everyone! As always, I am wishing you much love and healing.

๐Ÿ’—,

Wendi

P.S. Want more recipes? Maybe ones you can put on the table in 30 minutes or less? Or ones that are seasonal? Check out my two cookbooks! Thank you for supporting my bloggy efforts! ๐Ÿ™‚

Kale Butternut Salad

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.comCourse: SaladsCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

This Kale Butternut Salad is crave-worthy! Massaged kale and roasted veg topped with pomegranate, and dressed with a creamy tigernut dressing? Yes, please!

Ingredients

  • For the salad:

  • 2 cups butternut squash cubes

  • 1/2 cup sliced shallots

  • 2 TBSP extra virgin olive oil

  • 1 TBSP pure maple syrup

  • 1/2 tsp sea salt

  • 8 cups chopped curly kale leaves, center stems removed

  • 1/3 cup pomegranate arils -OR- 1/4 cup dried cranberries

  • For the dressing:

  • 3 TBSP extra virgin olive oil

  • 2 TBSP coconut milk, no additives

  • 2 TBSP apple cider vinegar

  • 2 TBSP tigernut flour

  • 1/2 tsp sea salt

Directions

  • Preheat oven to 400 degrees F. In a large bowl, toss together squash, shallots, olive oil, maple syrup and salt. Turn out onto a parchment- or silicone baking mat – lined roasting sheet. Bake for 20 minutes, stirring halfway through. When the veggies are done, let cool.
  • While the squash is cooking, wash and spin dry the kale in a salad spinner. (If you don’t have a salad spinner, wash and dry each individual leaf before chopping.) Place the kale in a large salad bowl. Massage it well. Squeeze it in your hands to break it down. It will reduce in volume by about half.
  • Make the dressing: Whirl dressing ingredients in a mini food processor, or whisk vigorously.
  • Assemble the salad: Add cooled squash and shallots to the kale, then pomegranate arils or dried cranberries. Toss with dressing.

Notes

  • You can eat this salad as a side, or add a protein and make it a meal! I like it both ways.

We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

3 Comments

  1. Pingback: 10 More Easy AIP Kale Recipes | Gutsy By Nature

  2. This looks so good, can’t wait to make it! Looks very “guest-worthy”. I have an inkling that I don’t deal well w/ tigernuts, can I sub another flour here? I realize it might change the taste but, whatev! I don’t quite have a handle on how all the different flours behave so, don’t know what a good sub is. I have them all though!

    • Hi, Lori! I’m so bummed for you about tigernut! It’s so yummy! So in this recipe, I’m using tigernut flour to impart a nutty flavor and a sweetness – not so much for its flour properties. I would actually sub honey instead of another flour, otherwise you’ll end up with something too sour. If your sensitivity isn’t toooooo bad, you could weigh whether to keep it in as it’s only two tablespoons over the whole salad. If you’re super sensitive, though, honey. I hope this helps! -Wendi

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.