Tangy Kale Butternut Salad with Pickled Mango, Berries and Hemp Seeds

A texture-packed salad where quick-pickled dried mango, tart berries, and toasted hemp seeds meet massaged kale and shaved butternut squash. The longer it marinates, the better it gets — a great make-ahead option.
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Prep Time 20 minutes
Total Time 18 minutes
Servings: 6
Course: Salad
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons Bragg liquid aminos
  • Zest of 2 lemons
  • ⅓ cup lemon juice
  • ⅓ cup good-quality olive oil
  • ½ tablespoon maple syrup
  • 1 cup roughly chopped dried mango
  • ⅓ cup chopped red onion
  • ⅓ cup dried goji berries, cranberries, or golden berries
  • 10–12 cups kale, ribs removed, torn or chopped (1 large bunch)
  • 2 cups butternut squash, shredded
  • ¼ small red cabbage, shredded
  • 2 tablespoons hemp seeds

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Box grater or food processor (for shredding)
  • Citrus zester
  • Citrus juicer

Method
 

  1. Whisk together liquid aminos, lemon zest, lemon juice, olive oil, and maple syrup. Add mango, onion, and goji berries; let marinate at least 15–30 minutes (longer is better).
  2. Add kale, butternut squash, red cabbage, and hemp seeds. Massage the vinaigrette into the kale by hand — the acid helps tenderize it and deepen the flavor.
  3. Serve immediately, or refrigerate a couple hours for best flavor.

Notes

Attend Saladmaster Foodture cooking classes to learn more recipes like this one — makethebestsalads.com/customercookingclass. Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.

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