• Eliana

Kale Salad with Honey Dijon Vinaigrette

My honey dijon vinaigrette is for my grandma because she loves it oh so much and I love her oh so much! I almost always make this kale salad for dinner, it's become at staple at our table.

Kale Salad with Honey Dijon Vinaigrette

Yield: 1 cup

Ingredients:

2 tablespoons Dijon mustard

½ lemon, juiced

2 tablespoons honey

¾ cup Olive Oil

Salt and Pepper, to taste

1 head Kale, cleaned and chopped

1/2 cup parmesan cheese

Directions:

In a small bowl, whisk together mustard, lemon juice, and honey. Slowly add olive oil and whisk until well incorporated. Season with salt and pepper, to taste.

Place the prepared kale in a large salad bowl. Toss with the vinaigrette and parmesan cheese on top, mix together.

* You can also roast butternut squash and chicken to add more fix-ins!

Ingredients:

1 butternut squash, peeled and cubed

1 tablespoon olive oil

1 teaspoon maple syrup

1 teaspoon salt

1 teaspoon pepper

3 Chicken Breasts

Directions:

Preheat oven to 400 degrees F. On a sheet tray, lined with parchment paper, spread out butternut squash and toss with olive oil, maple syrup, salt, and pepper. Roast for 40-50 minutes, until squash is tender. Remove from oven and allow to cool.

On another baking sheet, lined with parchment paper or aluminum foil, add chicken breasts and season with olive oil, salt, and pepper. Bake in preheat oven for about 15-20 minutes, until cooked through. Chop into pieces and allow to cool.

Add both the squash and chicken into the salad and toss together with dressing.

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Private Chef Services - New York City

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