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Winter Kale Salad with Kefir Dressing

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For the dressing:

  • ¼ cup plain kefir
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 small clove garlic, grated
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground cracked pepper

For the salad:

  • 2 cups cubed butternut squash (about .6 lbs)
  • 1/2 tablespoon olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 bunch curly kale, stems removed and roughly chopped (about 8 packed cups)
  • ½ large or 1 small apple, chopped
  • ¼ cup pumpkin seeds


For the dressing:

  1. In a small bowl, whisk together kefir, apple cider vinegar, honey, garlic, salt and pepper.

For the salad:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. On baking sheet, toss butternut squash with olive oil, salt and pepper. Roast in the oven at 425 degrees F until tender and slightly browned, about 20 minutes.
  3. In a large bowl, add kale and dressing and using your hands massage dressing into kale until kale is wilted and has shrunk in size, about 2 minutes.
  4. Add roasted butternut squash, apple and pumpkin seeds, and toss well. Season with additional freshly ground cracked pepper, to taste.