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Crunchy Cashew Kale Salad.

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 4

INGREDIENTS

1

buttercup squash, seeds removed and sliced

2 tbsp

olive oil

1/4 tsp

freshly grated nutmeg

salt and pepper

1

head of kale, stems removed and leaves shredded

1/2

red onion, thinly sliced

2 tbsp

olive oil

3

slices bread (I like a seedy multigrain), torn into pieces

1/4 tsp

garlic powder

2/3 cup

whole honey roasted cashews

1 cup

cherry tomatoes, halved

6 oz

goat cheese, crumbled

maple dressing

2 tsp

dijon mustard

2

garlic cloves, minced

2 tsp

apple cider vinegar

1/4 tsp

salt

1/4 tsp

pepper

1/4 cup

pure maple syrup

1/2 cup

extra virgin olive oil