This Winter Kale Salad with Spicy Seeds recipe is part of my #12daysofgiving Day 7 Holiday Entertaining Menu. Click here to review a listing of all of the recipes!


Servings: 6-8 servings.
Prep Time: 5-10 min.
Bake Time: Toast seeds in oven for 5-8 min.



1 jalapeño seeded and trimmed
2 shallots 4 cloves garlic
juice of 1 lemon + ¼ cup ACV (apple cider vinegar)
4 limes, juice and zest
1/2 cup pumpkin seeds
¼ cup whole flax seeds
1 medium Butternut squash

2 bunches coloured winter kale (purple and white and green)
1 bunch fresh basil
pinch red pepper flakes
½ cup good quality olive oil
1 tsp smoked paprika
1 tsp ground curry powder
1 tsp unrefined sea salt
1 tsp black pepper

Preparation for Vinaigrette:

1.) In a high speed blender, combine garlic, shallots, cleaned jalapeno, zest of one lime plus juice of four as well as ACV. Add 1 tsp red pepper flakes, 1 tsp unrefined sea salt and generous grating black pepper. Process until mixture is uniformly smooth.
2.) Now add olive oil and process again until dressing is uniformly smooth. It will be a lovely pistachio colour. Set aside.


Preparation for Salad:

1.) Preheat oven to 350° F.

2.) Prepare the butternut squash by removing peel, seeds & strings and cutting into small cubes. Heat large pan to medium in in olive oil, salt and pepper. Saute squash for 15 mins while prepare other ingredient, stirring every 3-5 minutes.
3.) In a small preparation bowl, toss pumpkin and flax seeds with 1/2 teaspoon of olive oil and 1 teaspoon each smoked paprika and ground curry. Mix well and spread in thin layer on baking sheet. Toast in the oven for 5 – 8 minutes, until brown and fragrant. Remove from heat and let cool.
4.) Prepare salad by trimming hard ribs from kale. Save for making soup stock later. Tear kale leaves into bite sized pieces and place in large salad bowl. Add fresh basil leaves.

5.) Pour dressing over top and massage into kale.
6.) Add squash. Sprinkle with spicy seeds. Season with salt and pepper and toss to combine.