Ok, So I’ve been updating my blog and making sure that you’re enjoying all of the fun stuff I’m creating. Eating healthy shouldn’t be a chore right? Well, what If I gave you a delicious salad that involved a little time, a little prep, but most of it came from a BAG! Yes, I’m pumping up bagged salad because let’s be honest: as much as we would like, we don’t always have time to start from scratch. That shouldn’t mean eating over processed food! So with a few swaps and some ingenuity, this happened… and the results… fabulous!
I really love this particular kale salad mix, and tend to buy it on a fairly regular basis. By switching out the dressing and adding a few more ingredients, this salad takes on a whole new level of flavour! Add it next to your next steak dinner, or eat alone for lunch. It’s a total treat that will send your taste buds into overdrive!
- Sweet Kale Salad Mix (I purchase one that has dried cranberries, pumpkin seeds and lemony poppy seed dressing. We are not using the dressing in this recipe).
- 1 small butternut squash
- 2 tsp olive oil
- salt and pepper to taste
- Fried Goat Cheese Balls
- Preheat your oven to 400 degrees. Peel, de-seed and chop the butternut squash into bits sized pieces. Arrange on a parchment lined baking sheet. Drizzle olive oil over, add salt and pepper. Roast for about 30 minutes, flipping half way through.
- In a mason jar add all the vinaigrette ingredients. Shake until everything is mixed well.
- While the squash is roasting, start the goat cheese balls. You can find the steps for that on this Green & Fried Goat Cheese Salad post. You don’t need this, but I really think it makes a huge difference when it comes together, and it may look a little daunting but it’s so darn easy!
- Assemble the salad! Add you greens and salad mix ins in a medium bowl. Pour vinaigrette over and mix well. Divide onto four plates. Top with ¼ of the butternut squash and 3 fried goat cheese balls.
Note: Fried Goat Cheese Balls are a total treat on this, but aren’t necessary! You can find the recipe here!
Apple Cider Vinaigrette:
- 1 garlic clove, minced
- 1/4 cup olive oil
- 1/2 tsp dijon mustard
- 2 1/2 tbsp Apple Cider Vinegar
- salt and pepper to taste
Salads are a huge part of our every day meals, and while I will gladly admit that I do not fry up goat cheese every day, making each one different makes a huge difference. The girls love salads and it’s typically the first thing on their plate to be gone. I believe by swapping out a few ingredients, you can take something as simple as a bought salad, and make it your own. No one knows how easy it was, and you’re left with the feeling that you did just a little more then open the bag, pour and serve. Thus making it yet another of your creations!
I can’t wait to make this again this week. You can actually make almost all of it in advance and divide it into four containers for lunches all week long. Doesn’t that sound easy? And the butternut squash is perfect cold!