Tangy Kale Butternut Salad with
Pickled Mango, Berries and Hemp Seeds
3 Tbsp Bragg liquid aminos
zest of 2 lemons, cone #1
1/3 C lemon juice
1/3 C good quality olive oil
1/2 Tbsp maple syrup
1 C roughly chopped dried mango
1/3 C chopped red onion
1/3 C dried goji berries, cranberries, golden berries
10-12 cups kale (1 large bunch) roughly chopped into ½-inch ribbons or torn into little pieces, middle vein and stem removed, firmly packed
2 cups butternut squash cone #2
1/4 wedge of small red cabbage, Cone 4
2 tablespoons hemp seeds
Whisk together the Bragg liquid aminos, lemon zest, lemon juice, olive oil, and maple syrup in a medium bowl. Add the mango, onions, and goji berries and let marinate while preparing the other ingredients, at least 15-30 minutes, but the longer the better. Add the kale, butternut squash, red cabbage and the hemp seeds. Mix the salad by hand, massaging the vinaigrette into the kale. The acid in the vinaigrette helps to break down the fibrous kale, making it tender and enhancing its flavor. This salad can be served immediately, but we think it is best refrigerated for a couple hours.
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