This hearty Winter Kale Salad with Almond Butter Dressing is a reminder that salads never have to be boring.
If there’s one thing blogging has taught me… it’s how much I love almond butter. I kid, but not really. Before blogging I was pretty indifferent about nut butters. Obviously peanut butter has always been delicious, but it wasn’t something I went ga-ga over. In fact, it wasn’t until blogging that almond butter really entered my radar screen.
But oooh how times have changed. I’m not gonna do the math, but if I had to guess, at least 30% of my recipes involve a nut or nut butter of some sort… maybe more. Let’s be real. At this point almond butter is basically the glue that holds my life together.
That said, I’ve tried a lot of nut butters. Crunchy, creamy, flavored, salted, roasted you name it. One of my recent must-have’s has been Barney Butter. This almond butter is perfect for anyone who is still pretty strongly in camp PB, but looking to branch out. Their smooth almond butter has the creamy consistency that a lot of people miss when they first try out natural peanut butters. It’s super spreadable and very drizzle-able, with a sweet subtle roasted almond flavor.
Another really unique part of Barney Butter’s almond butters is that they’re made with blanched almonds without the skin. This gives them that extra creamy texture as well as being better for those who have digestive issues like IBS. Oh and they’re made in a peanut free facility so great for anyone with peanut allergies.
You can find Barney Butter at most grocery stores in the natural aisles, I’ve also seen it a ton in Home Goods and TJ Maxx, which has a surprisingly impressive selection of healthy pantry staples. Over the next couple weeks I’ll be sharing some holiday recipes featuring Barney Butter, so almond butter lovers rejoice!
With today’s recipe I wanted to mix things up a little and make a savory dish featuring the smooth almond butter. This warm kale butternut sqaush salad with almond butter dressing is the warm winter salad you’ve been waiting for.
I first experienced the combination of kale and almond butter from my favorite healthy joint on Nantucket: The Green. They have a vegan breakfast sandwich with almond butter, kale and avocado and it’s to. die. for. I don’t get how these things go together so well but I don’t ask questions I just order it every time I’m there.
This salad takes that combination to the next level by adding the crunch of sunflower seeds and those bursting juicy gems that are pomegranate seeds. The almond butter dressing is what brings everything together. It’s sweet roasted flavor and creamy texture combine the kale and squash beautifully. And of course everything is just better with a little avocado. Together these ingredients pack a full flavored punch without dragging you down, like so many heavy winter recipes do.
Another glorious part of this recipe is you can double (or triple) this it to bring to your next holiday gathering. It’s a mouth watering reminder that salads don’t have to be an after thought.
- For Salad
- 2 Cups of Kale, Massaged
- 1½ Tablespoons of Olive Oil
- 1 Cup of Roasted Butternut Squash Peeled and Roughly Cubed
- 1 Tablespoons of Sunflower Seeds
- 2 Heaping Tablespoons of Pomegranate Seeds
- For Dressing
- ¼ Cup of Smooth Barney Butter Almond Butter
- 1 Tablespoon of tahini
- ¼ Cup of Olive Oil
- 2 Tablespoon of warm water*
- Salt and pepper to taste
- *For a thinner texture, add more water
- To Cook Squash: Preheat oven to 400ºF
- Peel and cube butternut squash
- Toss in 1 Tablespoon of olive oil with salt and pepper to taste
- Place on a greased baking tray and bake for 20 minutes, take squash out and flip it over then bake for another 15 minutes until tender, but not burnt
- To Sautée Kale: Massage kale to break up fibers
- Sautée over medium heat with 2 teaspoons of olive oil for approximately 7 minutes, until kale is wilted but not completely crispy
- To Make Dressing:
- Whisk together a ¼ Cup of almond butter, ¼ Cup of olive oil, 1 tablespoon of tahini and 2 tablespoons of warm water and salt and pepper to taste
- Leftover dressing can be stored in the fridge for up to 2 weeks
- To Assemble Salad:
- Toss together sautéed kale, 1 cup of roasted butternut squash, sunflower seeds, avocado slices and pomegranate seeds with 1-2 tablespoons of almond butter dressing (depending on how heavily you want it dressed)
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This post is sponsored by Barney Butter, all opinions are my own. I’m grateful to the brands who help support In it 4 the Long Run.
- What’s your favorite kind of nut butter?
- Do you ever use nut butter for savory recipes?