Kelly’s Favorite Kale Salad with Quinoa, Edamame, Brussels Sprouts and Squash

This recipe was inspired by a fantastic salad I had at a new restaurant in Radnor, PA called “Honeygrow”- where I altered their “Vegan Kale Salad”, then recreated it at home with ingredients I had on hand. Delicious!

Ingredients:

2 cups raw kale, chopped

¾ c other raw veggies, chopped

½ c cooked edamame

1/3 c cooked quinoa

1 tbsp balsamic vinegar

¼ c Brussels sprouts

¼ c butternut squash, cubed

2 tsp maple syrup

1 tsp avocado oil (can sub olive or canola)

Directions:

Toss squash and Brussels sprouts with maple syrup, oil, and salt, then place on cookie sheet in oven (350-375 degrees) for about 10 minutes, flip, then 10 more minutes, or until brown.

Mix all other ingredients together in large salad bowl. When baked veggies are done, add to salad and enjoy!

Nutrition info: Makes 1 serving: 415 calories, 13 g fat, 61 g carb (12 g fiber, 17 g sugar), 22 g protein. Good source of Vitamin A, Vitamin C, and Folate!

Picture Source: http://www.foodspotting.com/places/684693-honeygrow-bala-cynwyd

Nutrient Analysis by Diet Master Pro