This thanksgiving salad is full of flavor and packed with cozy fall vegetables, and a homemade vinaigrette. made with massaged kale, roasted butternut squash and crunchy nuts and ds
3 tablespoon Avocado oil or extra virgin olive oil
2 tablespoon Apple cider vinegar or lemon juice
1 tablespoon Dijon mustard
1 teaspoon Maple syrup or lakanto maple syrup for low carb or orange juice for whole30
As required Fine sea salt + freshly cracked black pepper, to taste
1 bunch Large kale, stems removed and finely chopped
0.25 cup Chopped radicchio or shredded red cabbage
0.5 cup Roasted or air fried cubed butternut squash, for low carb or keto, sub with roasted pumpkin or any roasted vegetable of choice
1 tablespoon Toasted pecans
1 tablespoon Toasted walnuts
1 teaspoon Pumpkin seeds
1.5 tablespoon Pomegranate arils
0.25 Avocado, cubed
Vegan feta, for garnish regular feta or goat cheese works too if not dairy free
can Blueberries, can sub with blackberries, chopped apples, mandarin oranges or any fruit of choice
Nutrition value
185
calories per serving
15 g Fat4 g Protein8 g Carbs3 g FiberOther
Current Totals
15 g Fat
4 g Protein
8 g Carbs
3 g Fiber
MacroNutrients
Carbs
8 g
Protein
4 g
Fiber
3 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
116 mg
Iron
1 mg
Vitamin A
437 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
110 mcg
Vitamin B12
0 mcg
Vitamin C
85 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
47 mg
Manganese
0 mg
Phosphorus
95 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment