In the Kitchen: Harvest Kale Salad

In the Kitchen
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GoProvidence.com brings us Chef Anthony DePaiva from B. Good showing us how to make their Harvest Kale Salad.

Ingredients:

  • 3 cups of kale
  • 1 Lemon
  • Sunflower Oil
  • ¼ cup garbanzos beans
  • 1/8 cup cheddar cheese
  • 1/8 cup cooked and peeled beets
  • ¼ cup acorn squash
  • 1 tablespoon sunflower seeds
  • ¼ cup of Brussel sprouts
  • 3 oz Sherry Vinaigrette

Directions:

  1. Prepare the marinated kale. Chop kale into small pieces. Add sprinkle of salt and squeeze half a lemon onto kale. Toss in sunflower oil.
  2. Prepare the acorn squash. Cut acorn squash into quarters. Scoop out and discard the seeds. Lay flat side down and cut the squash into ½ inch slices. Toss in sunflower oil and lay flat on a pan. Bake the squash at 400 for 8-10 minutes. Take the pan out and let the squash cool.
  3. Prepare the sautéed Brussel sprouts. Cut off the bottom root of the Brussel sprouts. Then cut the Brussels in half lengthwise. Toss the Brussels in sunflower oil and sprinkle of salt. Sauté in a covered pan until browned.
  4. Chop cooked and peeled beets into small cube pieces.
  5. Place the marinated kale on your plate.
  6. Place the ¼ cup of garbanzo beans around the plate
  7. Spread 1/8 cup of cheddar cheese over the kale.
  8. Add 1/8 cup of the cubed cooked beets to the salad.
  9. Place around the dish ¼ cup of the cooked acorn squash.
  10. Add 1 tablespoon of sunflower seeds.
  11. Place around the dish ¼ cup of the sautéed Brussel sprouts.
  12. Add 3 oz of Sherry Vinaigrette dressing over the top and enjoy!

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