Kale Salad with Apples and Blue Cheese
Rye Crispbread
Ingredients
- 2 (16-oz) pkg peeled, cubed butternut squash
- ½ cup vegan olive oil vinaigrette, divided
- ½ tsp salt
- ½ tsp pepper
- 2 (5-oz) pkg baby kale
- 3 Honeycrisp apples, sliced
- 1 (6-count) pkg hard-cooked eggs, halved
- ½ cup roasted, salted pepitas (pumpkin seeds)
- ½ cup sweetened dried cranberries
- ½ cup crumbled blue cheese
Instructions
- Preheat oven to 450°F. Toss squash with 2 Tbsp vinaigrette, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until tender, stirring after 10 minutes.
- Spread kale on a platter; top with squash, apples, eggs, pepitas, cranberries, and cheese. Serve with 6 Tbsp vinaigrette.
Side Dish Ingredients
- 12 slices light rye crispbread
Side Dish Instructions
- Serve crispbread alongside salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
462
|
40
|
502
|
| Fat (g) | 26 | 0 | 26 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 15 | 2 | 17 |
| Carb (g) | 48 | 11 | 59 |
| Fiber (g) | 8 | 4 | 12 |
| Sodium (mg) | 548 | 70 | 618 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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