Keto Vegan Fall Salad With Warm Vinaigrette
How to Make It
Step 1
Place the kale into a large mixing bowl. Use pre washed and chopped kale. If not you will need to wash and destem the kale yourself. Slice the celery into thin slices. Trim the bottoms of the asparagus and cut the asparagus into 1” pieces. Place all these into the bowl with the kale. Add the pumpkin seeds as well.
Step 2
Roast the honeynut squash at 425 F for 15-20 minutes or until the squash is cooked through and soft. Dice and add them to the salad, if using.
Step 3
Add the oil to a small saute pan and heat the oil until very hot. Add the garlic that has been sliced and cook for 30 seconds or until the slices are starting to turn brown.
Step 4
Immediately pour the hot oil over the kale mixture and mix it well. Drizzle the salad with the apple cider vinegar, kosher salt and black pepper. Taste and adjust the seasonings to taste. Slice the watermelon radish thin and place it on top of the salad. Serve immediately.
Ingredients
- Kale – 2 ounce
- Asparagus, Raw – 10 large – spear – 7 1/4″ to 8 1/2″ long
- Winter Squash – 5 ounce
- 100% Organic Sprouted Pumpkin Seeds by Go Raw – ½ cup
- Celery – 4 medium – stalk – 7 1/2″ to 8″ long
- Garlic – 3 clove
- Organic Raw-unfiltered Apple Cider Vinegar by Bragg – 3 tablespoon
- Extra Virgin Olive Oil – 3 tablespoon
- Coarse Kosher Salt by Morton – ¾ tsp
- Black Pepper – ⅛ teaspoon
- Radish, Raw – 1 large – 1″ to 1 1/4″ diameter