Curried Kale Salad
This kale salad is packed with delicious roasted vegetables, crisp apples, sweet slivered grapes and a creamy curry dressing made with dates.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Ingredients
Salad
- 12 Ounces Baby Kale
- 12 Ounces Red Kuri or Winter Squash
- 12 Ounces Brussel Sprouts, Quartered
- 1.5 Cups Purple Seedless Grapes, Quartered (8 Ounces)
- 1 Large Honeycrisp Apple, Diced
- 1/3 Cup Red Onion, Chopped
- 3/4 Tsp Curry Powder
- 1/2 Tsp Garlic Powder
- Salt and Pepper (if desired)
Sweet Curry Dressing
- 2/3 Cup Dairy-Free Plain Yogurt
- 4 Pitted Dates
- 4 Tsp Curry Powder
Instructions
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Heat oven to 400 Fahrenheit and line a large baking sheet with parchment paper.
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Cut red kuri squash in half, remove seeds, and then carefully dice it into 1" cubes. Put the squash in a bowl and toss in the curry powder. Then place the squash onto one side of the baking sheet.
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Next, place your quartered brussels sprouts in the same bowl and toss in the garlic powder. Place the brussels sprouts on the other side of the baking sheet.
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Bake for 20-25 minutes or until the vegetables are tender. Let the vegetables cool.
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Meanwhile, make the Sweet Curry Dressing by placing everything in a blender and blending until smooth.
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Fill a large bowl with all of the ingredients. Add the dressing, toss, and serve!
