07 Apr, 2024
Kale & Squash Chopped Salad
With warmer, sunnier days, salads are really starting to creep into the roster once more and we couldn't be happier about it. This chopped salad is inspired by the viral chopped salads out there. It's SO easy and rustic, lazy cooking at its finest. You simply put all your ingredients on a board and use a big knife to finely chop and combine them altogether at the same time! And the outcome is delicious.
RecipesServes 1-2.
Ingredients
- Curly kale, 3-5 big stalks
- A handful of mangetout or sugar snaps
- 150g chickpeas, drained
- 1/4 butternut squash, pre-cooked (we roasted ours on 200 celsius for 30 mins)
- 1/2 cucumber, quartered
- 1/4 small red cabbage, sliced thinly
- 1/2 red onion, roughly chopped
- Mix toasted seeds (we used pumpkin, sunflower, flax and hemp seeds)
For the dressing:
- 1 tbsp dijon mustard
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper
- (Optional) 1 tsp honey or agave syrup
Method:
- Lay all your ingredients out on a big chopping board and use a big knife to roughly chop all ingredients, whilst combining them at the same time, as if you were making a salsa verde. Keep chopping until all the ingredients are finely chopped. Add them into a mixing bowl to mix together and ensure they are fully combined.
- Make your dressing by adding in the mustard first, then add the apple cider vinegar and slowly adding in the oil as you whisk together. Finish with the salt and pepper and a dash of honey or agave for a little sweetness.
- Pour over your chopped salad and mix in until fully coated. Top with the toasted seed mix and enjoy!
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