I don’t know about you guys, but I had a long and deliciously decadent weekend! I ate fairly healthy on the 4th of July, but there is something about a holiday weekend that makes me feel like a few extra calories are okay.
Now, it’s a new week and I’m ready to start it off right with my Kale and Butternut Squash Detox Salad. Honestly, it’s hard to believe this salad is packed with lots of healthy ingredients, because it tastes incredible! It’s got kale and butternut squash (obviously) as well as some walnuts, caramelized shallots, dried cranberries and some cayenne pepper. Each ingredient plays an important role in the salad:
Kale: It’s just the healthiest vegetable in the world. Don’t believe me? Check out what WebMD says…
Butternut Squash: Packed with fiber to get things moving along (if you know what I mean)
Shallots: Help rebuild your liver (and after a look weekend of drinking, you need this)
Walnuts: Weight control (makes you feel full) and powerful anti-aging antioxidants
Dried Cranberries: Immune supporting superfood (just make sure you get them without added sugar)
Cayenne: Gives your metabolism a boost!
This salad stores incredibly well since there is no mayo or dressing in it, so make extra.
Kale & Butternut Squash Detox Salad
Ingredients
- 1 bunch Kale
- 2 Butternut Squash peeled and cubed
- 2 Shallots thinly sliced
- 1/2 cup Walnuts
- 1/2 cup Cranberries dried
- Cayenne Pepper
- Olive Oil
- Salt
- Pepper
Instructions
- Pre-heat your oven to 425 degrees and roast your butternut squash. Before putting in the oven, drizzle the squash cubes with olive oil and sprinkle some cayenne pepper over the top. The squash should be soft and dark in spots when it is done.
- While your squash is cooking, caramelize the shallots. To do that, just cook the thinly sliced shallots in olive oil over medium heat and keep moving them around so they don’t burn.
- Boil a large pot of water. Clean your kale and then boil it for 1 minute (just to soften it). Drain it.
- After the Kale is drained, drizzle a little olive oil into the large pot you just used and add the kale back in with the caramelized shallots, roasted butternut squash, walnuts and dried cranberries. Cook together for a few minutes. Add a little more cayenne plus some salt and pepper to taste.
- Let cool and enjoy at room temperature or cold.
This salad is simply the perfect way to get great nutrients into you body and still eat something totally yummy!
Love always,
Erica