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A packed full of flavor with half of the calories kale salad that&#x27;s perfect all year, but especially will fill you up during those cold winter months you want a healthier dinner but are too cold to grill.

Winter Roasted Butternut Squash Kale Salad

Tablespoons Olive Oil

Tablespoons Orange Juice

Teaspoon Cinnamon

Teaspoons White Wine Vinegar

Tablespoons Mayonnaise (Or Plain Greek Yogurt)

Teaspoons Sugar

Salt

Butternut Squash (Chopped *see note)

Sweet Potato (Peeled

Tablespoon Olive Oil

Teaspoon Kosher Salt

Teaspoon Pepper

Can Chickpeas (Drained)

Teaspoon Cumin

Teaspoon Smoked Paprika

Cayenne

Bunches Kale (stems removed)

Lemon

Pepper

Cup Craisins

Pepitas

Cup Sunflower Seeds

Cup Smoked Gouda (Shredded, OR feta cheese)

Tear the stems off of the kale and chop into pieces. Add to a bowl and add a squeeze of lemon juice, salt and pepper. Massage the leaves with your hands and set aside in the fridge until you&#x27;re ready, up to 6 hours ahead of time.

For the Salad

In a small bowl, whisk together the dressing ingredients and set aside.

For the Dressing

Preheat the oven to 400 degrees.

Place the sweet potatoes and squash on a rimmed baking sheet and drizzle with oil, salt and pepper. Toss to coat and bake for 10-15 minutes, or until tender and the edges are browning.

Pat the chickpeas until dry and toss with the seasonings. Add to the cookie sheet with the squash.

Bake for an additional 15-20 minutes.

Remove everything to cool.

For the Roasted Veggies

Toss all of the ingredients in a bowl with the kale and add the dressing, stirring well to combine.

For Assembly

This 6-ingredient Red Cabbage Salad is packed with antioxidants, and takes just 5 minutes to make. Kale, carrots, and a tangy garlic dressing complement the crunchy cabbage deliciously. (See recipe notes for meal prep ideas.)

Red Cabbage Salad

kale (thinly sliced (about 10 cups))

red cabbage (thinly sliced (about 4 cups))

carrots (shredded (about 2 packed cups))

extra-virgin olive oil (plus more as needed)

lemon (juice)

garlic

Salt and black pepper (to taste)

Chopping note: Use a food processor with the slicing disc attachment to chop the kale and cabbage or chop them by hand. Use the shredding disc to grate the carrots or grate them on the largest holes of a box grater.

Combine: Transfer the chopped kale, cabbage, and carrots to a large bowl. Add the olive oil, and lemon juice. Press or grate the garlic into the bowl.

Massage and season: Mix well using your hands to massage the ingredients with the dressing. Add more olive oil as needed to soften the kale. Season with salt and pepper.

Made this tonight. Super easy to make and very tasty and that's saying something as I'm not a huge fan of kale. We had the salad tonight with kedgeree; an odd combination I know, but felt the need to get some veg in there. Also made the sweet potato and chickpeas so now have a nice meal prep for lunches over the next 3 days.  Will definitely make again, but will also add in pumpkin seeds next time for an added boost!

This recipe was absolutely delicious...and tasted even better knowing how good it is for me! Lol. I have a question though. Is it possible to freeze the dressing?

Love this &amp; so great to have in the fridge to make a variety of lunches/meals all week.

This was so outrageously delicious that I ALMOST stopped eating it to leave a comment, but I couldn't put it down! Can't believe this is healthy, amazing flavors, varying texture, and satisfaction! Can't wait for lunch tomorrow to have leftovers.

Great recipe, thank you! I prepared the sweet potato and chick pea recipe and added chicken as well. The peanut sauce  is to die for and I'll use it with other recipes! This is a keeper for sure.

… and I thought I only liked kale in soups!!!!
It was amazing!  Delicious!  Thank you for the great recipe!

Haven't made this yet, but looks amazing. I love the idea of using this recipe in the meals you've suggested ... such a timesaver!

This salad is great! I made sweet potato and chickpea option and it's going to our favorite. The sauce is good too!

I'm thrilled you tried them all and enjoyed them Thank you for leaving a comment.

I tried all three of the salad variations and they were delicious and filling. I was so excited about it that I put together lunch packs for my husband and sister and they loved it as well. Thank you!

Enjoy a moist Chocolate Protein Cake made without protein powder. This vegan, gluten-free, flourless recipe is naturally high in protein.

Chocolate Protein Cake Recipe

lentils

flaxseed meal

water ((1/2 cup plus 2 tbsp))

bananas (1 cup mashed)

nondairy milk (or milk)

maple syrup

Medjool dates (pitted)

cocoa powder

baking powder

baking soda

apple cider vinegar

chocolate chips

Soak the lentils in enough water to cover by about 2 inches for 2 1/2–3 hours. Do not soak longer. Drain well.

Preheat the oven to 355°F (180°C). Lightly grease or line an 9.5-inch baking pan with parchment paper or use a nonstick pan.

Prepare the flax egg: In a small bowl, whisk together the ground flaxseed and water. Let sit for 10 minutes (or refrigerate for 5 minutes) while you prepare the remaining ingredients so it can thicken.

Mash the bananas in a large bowl until mostly smooth.

Blend: Add the drained lentils, mashed bananas, soy milk, dates, and maple syrup to a high-speed blender. Blend until completely smooth.

Combine: Pour the batter into a large bowl with the flax egg and cocoa powder and stir until combined.

Add the baking powder, baking soda, and apple cider vinegar to the batter. The mixture will begin to fizz. Gently stir until just combined. Once you add the baking powder, baking soda, and vinegar, mix gently and bake right away for the best rise.

Pour the batter into the prepared pan.

Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 10 minutes. Run a thin spatula around the edges, then invert onto a cooling rack and cool completely.

Optional chocolate topping: If using the topping, melt the dark chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth. Drizzle over the cooled cake before slicing.

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Winter Roasted Butternut Squash Kal...

Red Cabbage Salad

Chocolate Protein Cake Recipe

Top 3 healhy recipes from across the web

The most viewed healhy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Winter Roasted Butternut Squash Kal...

Red Cabbage Salad

Chocolate Protein Cake Recipe

The most viewed healhy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine