Eating healthy in the winter is hard, there are way less fresh vegetables available and all I crave is warm comfort foods. I want to want the big green salad filled with veggies and balsamic that I crave in the summer, but it just doesn’t work like that. I have been on a mission to find a delicious, filling and nutritious salad that I want to eat in the winter, no matter how cold it is and I finally found it.
I have been pinteresting winter salads for a few weeks now, never coming across something that really struck my interest. I don’t have a strong desire to fill my salad with fruits and sweet dressings, I want something savory, but a little sweet at the same time, and overall just something different that I was used to having. I love my balsamic dressing, but sometimes you just need a break from the foods you consume on a regular basis.
The best thing about this salad is that it is SO simple, there isn’t a ton of prep work like cutting a thousand vegetables. To be honest that is the one thing that turns me off from salads in the first place. To actually make it exciting you need to chop about 5-7 different vegetables, and if you are anything like me you probably almost lose a finger or two in the chopping process.
So here it is, my latest obsession, my now staple winter (and probably summer) asian inspired salad.
10 minPrep Time
30 minCook Time
40 minTotal Time
- Baby kale
- 1 butter nut squash
- 16oz chicken
- 1 avocado
- 1/2 red onion
- sesame seeds
- 1 tablespoon of garlic
- 2 tablespoons of olive oil
- 2 teaspoons of ground ginger
- salt and pepper to taste
- 1 tablespoon of all natural peanut powder
- 1/4 cup of liquid coconut aminos (or soy sauce)
- 1/4 cup of sesame oil
- 1/4 cup of olive oil
- 1 tablespoon of garlic
- 1 tablespoon of lime juice
- Heat the oven to 400 degrees.
- Chop the butternut squash into 1 inch cubes and cover in 1 tablespoon of olive oil, 1/2 tablespoon of garlic, 1 teaspoon of ground ginger, salt and pepper. Roast until soft, about 30 minutes.
- Chop the red onion into small pieces, add to butternut squash in the oven for the last 15 minutes.
- While the squash is cooking heat up a frying pan over medium heat.
- Then cover chicken with remaining olive oil, ginger, garlic, salt and pepper. You can always add more for a stronger flavor.
- Cook the chicken in the frying pan until browned and cooked through.
- For the dressing, combine everything in a medium sized bowl and whisk together until smooth, store in the refrigerator.
- When everything is done let it cool, top 2 cups of baby kale with 1 cup of butternut squash/ red onion, 4 oz of chicken, 1/4 sliced avocado, 2 tablespoons of dressing and sesame seeds.