Rubbed Kale Harvest Salad

Unique and flavorful salad with a low calorie caramelized onion dressing

Posted by The True Spoon

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You Will Need (12 things)

  • 1 pinch of Smoked Paprika
  • 1 Lemon
  • 1 Bar Dark Chocolate (mast brothers cocoa nibs)
  • 2 Bunches Kale
  • 1 Acorn Squash
  • 1 tbsp Extra Virgin Olive Oil
  • 2 Large White Onions
  • Coconut Oil Spray
  • ¼ cup Vinegar
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ cup cinnamon sugar coated Pumpkin Seeds (seasonal trader joes)

Steps (18 steps, 150 minutes)

  1. 1

    Slice onions 1/2 inch thick

  2. 2

    Put a large skillet on low heat and add olive oil

  3. 3

    Place onions into the skillet, reduce heat to lowest setting and cover

  4. 4

    Stir onions occasionally and let them caramelize for a million years (2 hours)

  5. 5

    Preheat oven to 200

  6. 6

    Cut acorn squash in half and scoop out seeds

  7. 7

    Slice squash (skin included) into super thin slices

  8. 8

    Place squash slices on to a cookie sheet lined with parchment paper and sprayed with coconut oil spray

  9. 9

    Arrange squash slices on to parchment and spray the tops with coconut oil

  10. 10

    Place cookie sheet into the oven and cook for 10 minutes then flip the slices and cook for another 10 minutes

  11. 11

    Turn oven to broil and cook for another 2 minutes until crispy

  12. 12

    Remove slices from oven and set aside to cool

  13. 13

    De vein kale, rip into bite sized pieces, add kale to large bowl

  14. 14

    Place caramelize onions, vinegar, lemon, salt, and pepper into food processor

  15. 15

    Pulse until onion is finely chopped and contents are well combined

  16. 16

    Pour caramelize onion vinaigrette onto kale, massage kale until it's fully coated with dressing

  17. 17

    Add pumpkin seeds to bowl

  18. 18

    Plate salad
    Grate chocolate over salad
    Garnish with smoked paprika

    Truly Enjoy