This is a fantastic meal to make for dinner alongside the Reverse Sear Mexican Spiced Pork Tenderloin.
Kale and Butternut Squash Warm Salad
This is a great salad to have during the winter since squash and kale are in season and have immune boosting properties. Just add protein to make this a meal.
Ingredients
- 12 oz butternut squash cubed
- 12 oz kale trimmed, roughly chopped
- 1 T olive oil
- 1 tsp salt
- .5 tsp black pepper
- 1 T goat cheese
- 2 T balsamic vinegar
- 1 T brown sugar
- 1 T water
Instructions
- Preheat oven to 400 degrees. Toss butternut squash in 1T olive oil, salt and pepper, then roast at 400 degrees for 15 minutes.
- Remove from oven then add kale, but toss in the kale so it gets some of the residual oil and moisture from the squash, then place back in oven for another 10 minutes.
- While vegetables are roasting, make the balsamic glaze by bringing vinegar, water and sugar to a boil in a sauce pan over high heat. Once it’s boiling, reduce to simmer and let simmer for 10 minutes until it thickens. Set aside to cool.
- Plate your vegetables, add goat cheese, add your protein then drizzle with balsamic glaze dressing.
Notes
Calories – 186
Protein – 5g
Carbs – 27g
Fat – 8g
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