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Course Salad
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6
Author Sara

Ingredients

  • 2 Heads Kale curly or lacinato kale aka flat leaf- I used flat leaf, stems removed with a knife or your hands and roughly chopped or torn with your hands
  • 1/2 cup wild rice cooked
  • 1 small butternut squash or 1/2 large cut into 1/2 in cubes
  • 2 Tbsp coconut oil
  • Pinch sea salt
  • 1 leek or yellow onion thinly sliced
  • 1 Pomegranate seeded
  • 3/4 cup raw walnuts lightly chopped
  • Dressing:
  • 1/2 cup whole cranberries
  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1/2 Tbsp Dijon mustard
  • 1/2 Tbsp honey
  • Pinch sea salt
  • 2 Tbsp water

Instructions

  1. Mix all the dressing ingredients in a blender and set aside.
  2. Preheat oven to 350 degrees.
  3. Coat the butternut squash with 1 Tbsp coconut oil and half pinch of salt.
  4. Bake squash until tender about 15-20 minutes.
  5. Meanwhile in a large saute pan melt remaining 1 Tbsp coconut oil and saute leeks until tender about 5 minutes.
  6. Add the kale to the leeks and saute until wilted about 5 minutes.
  7. Add the cooked wild rice, butternut squash, pomegranate seeds, and walnuts.
  8. Toss to combined.
  9. Season to taste with sea salt.
  10. Right before serving drizzle on the cranberry vinaigrette.

Recipe Notes

*Choose organic ingredients when possible.

Dressing lasts in the fridge for up to one week.