How to make baby kale salad

Nutrition: Calories: 178 (calories); Carbohydrate: 17 (g); Fiber: 5 (g); Sugar: 4 (g); Vitamin A: 14232 (IU); Sulfate: 97 (mg ); Niacin: 2 (mg); Sodium: 247 (mg); Potassium: 619 (mg); Calcium: 141 (mg); Iron: 2 (mg)


  • 500g butternut squash, peeled and cut into slices
  • 4 tablespoons olive oil
  • 3/4 teaspoon salt
  • Freshly ground pepper
  • 1 tablespoon of freshly squeezed lemon juice
  • 1/8 teaspoon cinnamon
  • 8 cups of torn kale leaves
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup pomegranate
  • 1/2 green onions, cut into slices

Method of making kale salad

1. Preheat the oven to 200 degrees and line the baking sheet with parchment paper. Put pumpkin, 1 tablespoon olive oil, 1/4 teaspoon salt and pepper in a medium bowl, mix well. Then place the pumpkin on a baking sheet and bake for 25 minutes until the pumpkin is fully cooked.

2. Put 3 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, cinnamon and pepper in a small bowl and mix well.

3. Mix kale, pumpkin, pecan, pomegranate seeds, sliced shallots and salad dressing in a small bowl.

Homemade baby kale salad

Tags: children's cuisine, salads, vegetarian salads, kale

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Kale nutrient efficacy: contains a lot of vitamins A, C, B2 and a variety of minerals, especially calcium, iron, and potassium. Among them, the content of vitamin C is very high. The content of vitamin C per 100 grams of young leaves reaches 153.6 to 220 mg, which is comparable to that of broccoli in cabbage.

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