Chopped Mexican Kale Salad and Better Blog Retreat 2016
Chopped Mexican Kale Salad and Better Blog Retreat 2016
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Creamy, crunchy and with mild Mexican flavors, this kale salad is a favorite for lunch, dinner and potlucks alike.

    Ingredients

    • 12 ounces diced butternut squash
    • 1 tablespoon olive oil
    • kosher salt and freshly ground black pepper
    • 8 cups lacinato kale, stems and veins removed and chopped
    • 2 cups shredded broccoli slaw
    • 6 radishes, very thinly sliced
    • ½ cup dried cranberries
    • ? cup pepitas or pumpkin seeds
    • ? cup Fire Roasted Poblano Ranch Dressing
    • 3 ounces cotija cheese
    • ¼ cup roughly chopped cilantro leaves

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 136 % Daily Value *
    • Total Fat: 7 g 11.51%
    • Saturated Fat: 1 g 5.98%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0.05%
    • Sodium: 18238 mg 759.94%
    • Calcium: 119 mg 11.91%
    • Potassium: 183 mg 5.24%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 12.26%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 14 g %
    • Dietary Fiber: 4 g 15.48%
    • Sugar: 1 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 240.56%
    • Vitamin C 149.44%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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