Have you been to B.Good?

There is an awesome new place to pick up food for your family, B. Good, 342 Greenwich Ave. The menu is full of Burgers, Bowls, Salads, Smoothies, Shakes, and Kids Meals inspired by the seasons with only clean ingredients. It is truly a menu everyone will love. So far, the Beyond Burger, Eggplant Meatballs, and Harvest Kale Salad are my favorite. Luckily I was able to get the recipe to share with you. But I encourage you to try the real thing and visit B.Good real soon.

Harvest Kale Salad

Ingredients

• 1/4 butternut squash peeled and diced 1″ cubed
• 1 bunch kale, destemmed, rough chopped (about 6 cups)
• 1/2c chickpeas, rinsed and drained
• 1/4c shredded cheddar cheese
• 1 med. sized beet, peeled, diced
• 8 Brussel sprouts, halved
• 1 TBS pumpkin seeds

Directions

1. Make the Balsamic vinaigrette: blend everything except for the oil. Add the oil and blend. Add more salt/Balsamic to taste.
2. Marinate Kale: Add 2TBS of oil and 1/2 tsp salt. Mix together with your hands for 30 seconds to tenderize the greens. Let this sit for 10 min. The longer the Kale sits, the better. You can even make this the day before.
3. Put brussel sprouts, squash, and beets on a baking sheet with a little oil and salt. Roast on 400 degrees for about 6 minutes until fork tender.
4. Assemble salad in a large shallow bowl: Kale on the bottom, top Kale with rows of ingredients, add dressing, top with pumpkin seeds.