After a roaming weekend, I was craving for something both healthy and a little fatty to boost my energy for an upcoming day. I have decided to make a hearty salad but was struggling with the choice of greens which I always have in my fridge. After briefly searching the internet I stumbled upon this brilliant article by Healthy Line about 26 benefits of kale. Apparently, you can benefit a lot from consuming this type of green alone, so do not hesitate to read the full article, it’s so worth it!
The choice was clear, and a bunch of kale immediately went into the bowl along with roasted delicata squash and homemade cranberry balsamic that I prepared earlier.
I love balsamic in every single dish. I can eat it with potatoes, cheese, greens and even fish. This time, I decided to improve by balsamic vinegar and give it a twist of cranberries. I roasted 30 berries at 400F/200C for about 10 minutes and then pureed with 2 tbsp of balsamic vinegar and 1 tbsp of olive oil until smooth. This dressing was so great on this salad, that my morning instantly became better!
- 4 cups of organic kale
- 1 delicata squash
- 6 ripe tomatoes at room temperature
- 4 tbsp of sunflower seeds roasted
- 2 tbsp of cranberry balsamic dressing
Since you already know how to prepare cranberry balsamic dressing (note above), let’s move to other steps.
I love my kale roasted, so a preheated the oven to 400F/200C cut it into medium pieces, mixed it with a little bit of olive oil, salt and roasted for 10-15 minutes until slightly crunchy.
Then, I cut my delicata squash into medium circles, mixed with olive oil, salt and roasted for about 20 minutes. Make sure that the circles are the same size, so they roast evenly.
After kale and delicata squash were ready, I cooled them down completeley at room temperature, mixed with cut in medium pieces tomatoes, cranberry dressing and salt and topped it up with some sunflower seeds.
The salad is great for any time of the day.