Kale and butternut squash salad
Kale and butternut squash salad

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, kale and butternut squash salad. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

I'm beyond obsessed with this Roasted Butternut Squash Kale Salad topped with honey roasted cranberries and crispy seasoned chickpeas. In addition to being deliciously healthy and loaded with superfoods, this roasted butternut squash kale salad is filling, flavorful, and totally crave-worthy! In this salad recipe, chopped kale is tossed with roasted butternut squash, blue cheese (sub feta if you'd like), pomegranate seeds and a honey-cider vinaigrette.

Kale and butternut squash salad is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Kale and butternut squash salad is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have kale and butternut squash salad using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Kale and butternut squash salad:
  1. Take bunch chopped kale
  2. Get 1 1/2 butternut squash cubed
  3. Take 1/2 shallot minced
  4. Prepare 8 tbsp olive oil
  5. Take 3 tbsp balsamic vinegar
  6. Prepare 1 tsp dijon mustard
  7. Get 1 salt and pepper to taste
  8. Get 1 parmesan cheese

Salad in general was a little oily- again, I think you could use less. Kale & apple butternut salad is a perfect healthy fall dinner or Thanksgiving side. Butternut ribbons add fun color and texture to this delicious dish. Slice your butternut squash lengthwise in half, scoop out the seeds, and slice lengthwise again and again so you have long wedges.

Instructions to make Kale and butternut squash salad:
  1. Preheat oven to 425
  2. toss cubed butternut squash with 2 tablespoons of olive oil season with salt and pepper to taste
  3. Line baking sheet with foil and bake butternut squash for approximately 20 min until tender and lightly golden let cool down
  4. Whisk 5 tablespoons of olive oil, vinegar shallot and dijon mustard in a small bowl season with salt and pepper to taste
  5. Heat 1 tablespoon of olive oil in a large skillet over high heat….Add kale cooking until bright green 1-2 min slightly wilted
  6. Remove from heat add 4 tablespoon of dressing toss to coat transfer kale to a baking sheet or bowl to let cool
  7. Add kale and squash to a large bowl and top with parmesan cheese and either serve in large bowl or divide in bowls for serving

Kale + Butternut Squash and Chickpeas. What a great addition to kale for a hearty fall salad. The squash and chickpeas are dusted with curry powder and a pinch of cayenne. While the butternut squash is cooking, chop your kale if you haven't already and add it to a large bowl. Next prepare your dressing: In a Once butternut squash is done cooking, add it to the kale along with the pomegranate seeds; toss to combine.

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