Merry Christmas Eve, dear readers! It’s an unnaturally warm Christmas here and across the east coast, but we know you’re in a festive spirit.
Tina will be heading to a Christmas brunch, and we thought we’d share her contribution. As always, you can trust that this dish is healthy, so have a heaping helping! Besides being beautiful (we’re loving the red and green), you’ll get a flavorful boost from these veggies and kale, as it’s full of antioxidant nutrients, vitamins and minerals. Not only will you get a helpful boost to your immune system, but the fiber will reduce temptation to consume too many of those sweets later. This combination of veggies is particularly delicious, the kale gives a full-bodied base and the roasted pears topped with kelp granules are a sweet surprise on top.
This one’s sure to be a hit, so bring it along with you and enjoy the extra after the holiday craziness calms down!
6-8 cups of curly red and green kale torn into bite size pieces
2 tablespoons olive oil
1/2 butternut squash cubed
1 cup fresh cranberries
1/4 cup pumpkin seeds roasted
jicama (small one sliced thin)
red onion – small sliced thin
fennel – about 1/4 cup sliced thin
pear – sliced thin
Kelp Granules (I use Main Coast Sea Seasonings)
Romano cheese – grated to taste
Coarse ground black pepper
Take the cranberries and cubed butternut squash and place on parchment paper on a baking sheet. Drizzle with grape seed oil (about 1-2 tsp) plus 1 tsp. honey. Bake until butternut squash is roasted and soft.
Remove from oven and allow to cool
Place sliced pear in baking pan and place in oven and roast at 350 degrees until pear is roasted through about 15-20 minutes.
Remove from pan and allow to cool.
Place kale in a bowl. Add onion, jicama, fennel, pumpkin seeds, butternut squash and cranberries. Squeeze the orange over the salad and add olive oil. Mix thoroughly. Add grated cheese. Add pepper to taste. Top with pears and sprinkle with Kelp granules.