Kale and Raw Butternut Squash Salad With Feta, Walnuts and Dried Cranberries

I made this salad for the second time today and I'm in LOVE!

First I have to tell you how I got the idea because, well, that's what I do.

I had a bunch of kale from the farm last week and despite my best efforts in getting it into the family, I normally end up eating most of it so it doesn't go bad. It either finds its way into my eggs for breakfast or in salad during lunch -- click here to see other kale salad ideas.

I also had a bulb of  butternut squash in my fridge after making some fries a few days ago.

Honestly, I didn't know what to do with it. I was too lazy to cook it but I didn't want to see it go to waste. So I decided to try something new: I grated it and added it to a salad.

The result was AMAZING!!

Thanks to Gail, who gave me the idea to make the salad in a bag, there was no mess either!

So the idea here is simple: Cut kale into thin ribbons, add other tasty ingredients and a vinegar-based dressing to help break down the leaves. Then massage for a bit, which is super easy to do in a bag. The result is a tasty kale-based salad which, by the way, is very portable. Such a great way to bring lunch to work!

I paired it with my Breakfast Sausage & Sweet Potato Soup With Peas and the combo was super satisfying for lunch.

Here's how I made it…

Ingredients

• 100g of kale (2-3 large leaves with stems removed)
• 50g chunk of raw butternut squash (about half the bulb of a large one, around 4 inches in diameter)
• 1 tablespoon apple cider vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• Pinch of salt and pepper
• ¼ cup feta cheese (28g)
• 1 tablespoon dried cranberries (10g)
• ½ oz walnut halves (14g)

Instructions

Bunch up the kale and chop into thin ribbons.

Grate the butternut squash.

Whisk the vinegars and honey together with a healthy pinch of salt and pepper.

Put everything into a large plastic bag and seal it shut.

Beat it up!

Seriously, give everything a good mix up and massage. It will soften the leaves and combine all the flavors.

Dump onto a plate and enjoy!

📖 Recipe

Kale and Raw Butternut Squash Salad With Feta, Walnuts and Dried Cranberries

Crunchy, sweet, and savory - this kale and raw butternut squash salad offers a delicious combination of flavors and textures.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 1 people

Calories 366 kcal

Ingredients

  

1x2x3x

• 100 g of kale 2-3 large leaves with stems removed
• 50 g chunk of raw butternut squash about half the bulb of a large one, around 4 inches in diameter
• 1 tablespoon apple cider vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• Pinch of salt and pepper
• ¼ cup feta cheese 28g
• 1 tablespoon dried cranberries 10g
• ½ oz walnut halves 14g

Instructions

 

• Bunch up the kale and chop into thin ribbons.
  100 g of kale
• Grate the butternut squash.
  50 g chunk of raw butternut squash
• Whisk the vinegars and honey together with a healthy pinch of salt and pepper.
  1 tablespoon apple cider vinegar, 1 tablespoon honey, Pinch of salt and pepper, 1 tablespoon red wine vinegar
• Put everything into a large plastic bag and seal it shut. Beat it up!
  ¼ cup feta cheese, 1 tablespoon dried cranberries, ½ oz walnut halves
• Seriously, give everything a good mix up and massage. It will soften the leaves and combine all the flavors.
• Dump onto a plate and enjoy!

Nutrition

Calories: 366kcalCarbohydrates: 44gProtein: 11gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 486mgPotassium: 645mgFiber: 7gSugar: 30gVitamin A: 15466IUVitamin C: 104mgCalcium: 481mgIron: 3mg

Keyword Butternut, Cranberry, Kale, Walnut

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