Butternut Squash and Kale Salad

Kale is a well-known super food. It’s also a very versatile ingredient in the kitchen. This recipe for Butternut Squash and Kale Salad combines two of my favorite ingredients to make a perfect salad.

This salad can be served hot, cold or at room temperature. Adding in toasted almonds gives it a nice crunch and a balsamic vinaigrette gives it a nice acidic kick.

Ingredients:

• 8 TBSP olive oil
• 1 shallot, minced
• 3 TBSP balsamic vinegar


Butternut Squash and Kale

• 1 bunch of kale, stems removed and chopped
• 1 1/2 cup butternut squash, cut into 1/2-inch cubes
• 1 tsp hot sauce
• 3/4 cup almonds, toasted and coarsely chopped
• Salt and pepper to taste

Directions:

1. Preheat oven to 425F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk 5 TBSP olive oil, balsamic vinegar, shallot and hot sauce. Set aside.


Sauteing the Kale

4. In a medium bowl, combine squash and 2 TBSP oil, season with salt and pepper then toss to combine.
5. Transfer squash to prepared baking sheet and roast, turning occasionally, for 20 minutes or until tender and lightly golden. Let cool slightly.
6. While squash is roasting, heat remaining 1 TBSP of oil in a large skillet over high heat. Add kale and cook until bright green and slightly wilted (about 1 to 2 minutes).
7. Remove from heat then add 4 TBSP dressing and toss to coat.
8. Add squash and almonds to kale and toss well. Season with salt and pepper if necessary.
9. Divide the salad among bowls and drizzle with remaining dressing.

This Butternut Squash and Kale Salad is fresh, flavorful and full of antioxidants and other nutrients. It can be a main dish or a side dish.

The flavors in this dish pair well with a fish or chicken dish. It’s also perfect for vegetarians and vegans.