5 Minute Read
Recipe: Kale Butternut Squash Salad & Dressing
This healthy kale salad with butternut squash and pears would make for a perfect lunch topped with your favorite protein or as a side for your dinners.
For the salad:
- Olive oil spray
- 10 ounces from 1 small butternut squash, cut into ½-inch cubes
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 10 medium kale leaves, stems removed, thinly sliced
- 2 cups baby arugula
- 2 tablespoons chopped basil
- 1 small pear, seeded and cut into 1-inch pieces
- 1 cup shredded purple cabbage
- 2 tablespoons sliced almonds, toasted
- 1-ounce crumbled blue cheese
For the dressing:
- 2 tablespoons plus 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- 1 teaspoon water
- Pinch kosher salt
- Freshly ground black pepper, to taste
Instructions:
- Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper, and toss to coat.
- Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.
- Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.
- In 2 shallow bowls, combine the squash, kale, arugula, and basil. Toss to combine.
- Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.
- Top each with 2 tablespoons dressing and serve.
Recipe from SkinnyTaste www.skinnytaste.com/kale-and-butternut-squash-salad-with-pears-and-almonds/
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