Tuesday, February 28, 2017

Devil's Food Bakery Inspired Kale Salad

A few weeks ago I was passing through Denver on the way to Winter Park for a weekend getaway. While we were in Denver we hit up Washington Park & stumbled across the cutest brunch place! I had a kale salad that was to die for. Some doubters might say, “no thanks” but the flavor was so incredible it’s enough to make all the haters say “YUM” 😋 my inspired version turned out better than expected & it took less than 30 minutes to make 🙌🏼
Devil’s Food Bakery: Kale, butternut squash, candied pumpkin seeds, grana padana (cheese), & pomegranate vinaigrette with pom seeds 
My inspired version: Kale, roasted butternut squash & Brussels sprouts, pomegranate seeds, chicken, & Bolthouse Farms Caesar dressing (only 45 cals & SO good) 😍 
~butternut squash 
~brussel sprouts 
~bolthouse farms Creamy Caesar dressing 
 ~sliced chicken 
~pomegranate seeds by POM 
1. Preheat oven to 425 degrees F 
2. Wash & Prepare your butternut squash (cut in cubes) & brussel sprouts (cut in half), put them in a bag with olive oil with salt and pepper, spread them out on baking sheet, & cook until roasted brown (about 20 minutes) 
3. Wash your kale & toss in a bowl with salad dressing 
4. Cook your sliced chicken in a skillet while vegetables are roasting 
 5. Toss in roasted brussel sprouts & butternut squash with the kale 
6. Serve onto plate, top with chicken, & a spoonful of pomegranate seeds 
7. Viola! Enjoy friends. Let me know what you would do differently 😊

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