This Kale Butternut Salad is crave-worthy! Massaged kale and roasted veg topped with pomegranate, and dressed with a creamy tigernut dressing? Yes, please!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!
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, sautéed 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.
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.
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! 🙂
Kale Butternut SaladCourse: SaladsCuisine: AIP, PaleoDifficulty: Easy
This Kale Butternut Salad is crave-worthy! Massaged kale and roasted veg topped with pomegranate, and dressed with a creamy tigernut dressing? Yes, please!
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
- 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.
- You can eat this salad as a side, or add a protein and make it a meal! I like it both ways.
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