A Spring Salad Of Black Kale, Kabocha Squash, Cheddar Cheese, A

Name: A Spring Salad Of Black Kale, Kabocha Squash, Cheddar Cheese, A
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 237 milliliters cheddar, a good quality English or Irish cheddar, cut into 1/2 squares; 1 small kabocha squash, about 2 lbs; 1 bunch black or Tuscan kale, washed, stems removed, julienned; 2 Tbsps olive oil; 4 servings Sea salt and pepper; 1 Tbsp whole almonds, roasted unsalted, roughly chopped

A Spring Salad Of Black Kale, Kabocha Squash, Cheddar Cheese, An is a gluten free, primal, fodmap friendly, and vegetarian recipe with 4 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 18g of fat, and a total of 297 calories. If you have almonds, irish cheddar, tuscan kale, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in roughly 45 minutes. It will be a hit at your Spring event.