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)
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1
Slice onions 1/2 inch thick
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2
Put a large skillet on low heat and add olive oil
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3
Place onions into the skillet, reduce heat to lowest setting and cover
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4
Stir onions occasionally and let them caramelize for a million years (2 hours)
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5
Preheat oven to 200
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6
Cut acorn squash in half and scoop out seeds
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7
Slice squash (skin included) into super thin slices
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8
Place squash slices on to a cookie sheet lined with parchment paper and sprayed with coconut oil spray
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9
Arrange squash slices on to parchment and spray the tops with coconut oil
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10
Place cookie sheet into the oven and cook for 10 minutes then flip the slices and cook for another 10 minutes
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11
Turn oven to broil and cook for another 2 minutes until crispy
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12
Remove slices from oven and set aside to cool
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13
De vein kale, rip into bite sized pieces, add kale to large bowl
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14
Place caramelize onions, vinegar, lemon, salt, and pepper into food processor
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15
Pulse until onion is finely chopped and contents are well combined
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16
Pour caramelize onion vinaigrette onto kale, massage kale until it's fully coated with dressing
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17
Add pumpkin seeds to bowl
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18
Plate salad
Grate chocolate over salad
Garnish with smoked paprikaTruly Enjoy