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Chef Vanessa's Kale Salad |  Vegetable Day


Makes 2 servings - each serving uses 8 oz of your daily vegetable allowance

  • 2 cups of Lacinato kale (approx. 6 oz)
  • 1 cup butternut squash, cut into 1 inch cubes (approx. 4 oz)
  • 1 cup raw red beets, cut into 1 inch cubes (approx. 6 oz)
  • 1 tsp lemon juice
  • sea salt
  • zero-calorie cooking spray
  • preheat oven to 400 degrees
  • in a mixing bowl, toss together the butternut squash and beets
  • spray with a couple of spritzes of zero-calorie cooking spray and a pinch of salt
  • toss well
  • place on cooking sheet
  • bake for 30 minutes, turning half way through, until vegetables are slightly browned and soft when pierced with a knife
  • as the vegetables are roasting, fill a large mixing bowl with cold water
  • place the kale leaves in the water and rinse well
  • remove leaves from water and pat dry with a paper towel or spin in a salad spinner
  • lay each leaf flat on a cutting board and remove the think inner vein
  • layer the leaves on top of one another and slice thinly into ribbons
  • once the roasted vegetables are cooked, toss them into the kale ribbons whilst still warm
  • toss with lemon juice
  • enjoy!!
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