Harvest Kale Salad

60 6 servings, 1-1/2 cups (375 mL) each
Recipe By
1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
Servings

6 servings, 1-1/2 cups (375 mL) each

Fall vegetables are roasted to intensify their flavours and then mixed with fresh kale and slivered almonds for a salad that looks as good as it tastes.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Place squash and onions in large bowl. Add oil; toss to evenly coat. Spread onto rimmed baking sheet.
  • Bake 40 to 45 min. or until squash is tender and golden brown, stirring occasionally.
  • Spoon cooked vegetables into large bowl. Add kale; mix lightly.
  • Drizzle with dressing; top with nuts.

Substitute

Substitute coarsely chopped pecans for the almonds.

Serving Suggestion

Sprinkle with Kraft 100% Parmesan Grated Cheese just before serving.

Substitute

Prepare using Kraft Zesty Italian Dressing.

Servings

  • 6 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/2 cups (375 mL) each
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 18g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 200mg
Carbohydrate 25g
Dietary fibre 6g
Sugars 4g
Protein 5g
   
Vitamin A 280 %DV
Vitamin C 210 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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