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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Video: Kale and Butternut Squash Salad with Maple Curry Dressing

Video: Kale and Butternut Squash Salad with Maple Curry Dressing

Kale Salad with Roasted Butternut Squash

**The following filled my salad bowl (see photo above). You may want to double this if you are serving a kale-loving family of 5 or more.

1 large bunch of Lacinato kale (it's the dark green variety with the flat leaves)

spicy roasted butternut squash

1/2 cup sharp white cheddar cheese, cut into small squares

1 chopped, skin on apple

1/4 cup sunflower seeds

Maple Curry Vinaigrette

Prepare the butternut squash (here’s how).

While the squash is cooking, remove the ribs from the kale leaves and slice into shreds.

Toss the shredded kale with Maple Curry Vinaigrette. Set aside.

When the squash is cooked and cooled to room temperature, toss together the remaining ingredients.

Make ahead: this entire salad can be prepared ahead of time. For best results, keep the kale mixture separate and toss in the squash, apples and cheese just before serving. Make sure to arrange a few of the butternut squash pieces on top of the salad to entice the kale salad doubters. If you make the salad ahead and store in the refrigerator, take it out in time to warm up to room temperature.

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