Tuscan Kale and Butternut Squash Salad with Brussels Sprouts and Grapes
| Serves | 4 |
|---|---|
| Menu Part | Salad |
| Cuisine Type | Mediterranean |
Lemonade Restaurants
Los Angeles
Lemonade, a health-focused fast casual chain based in California, offers menu choices that fit into many diet plans. The veg-forward salads and bowls are created with fresh, seasonal vegetables and fruits. This recipe makes the most of winter produce, with its mix of kale, Brussels sprouts and red grapes.
Ingredients
6 cups black Tuscan kale, julienned (1/4-inch strips)
3 cups butternut squash cubes, roasted
2 cups red seedless grapes, halved
2 cups white corn kernels
2 cups diced radicchio
2 cups shaved Brussels sprouts
1 cup toasted almonds, rough chopped
1 cup fresh parsley leaves
8 oz. red wine oregano vinaigrette
½ tbsp. kosher salt
1 tsp. ground white pepper
Steps
- In large mixing bowl, combine kale, squash, grapes, corn, radicchio, Brussels sprouts, almonds and parsley.
- Add vinaigrette to salad; toss well. Season with salt and pepper. Divide into four salad bowls or plates.
Photo courtesy of California Table Grape Commission