Tuscan Kale and Butternut Squash Salad with Brussels Sprouts and Grapes
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.
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
- 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.