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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

  1. Heat oven to 400 Fahrenheit and line a large baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Bake for 20-25 minutes or until the vegetables are tender. Let the vegetables cool.
  5. Meanwhile, make the Sweet Curry Dressing by placing everything in a blender and blending until smooth.
  6. Fill a large bowl with all of the ingredients. Add the dressing, toss, and serve!