in American, Breakfast & Brunch, Dinner, Lunch, Salads

Kale And Squash Salad

Name: Kale And Squash Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: Olive oil spray; 10 oz From 1 small butternut squash, cut into ½-inch cubes; 1 tsp Olive oil; ¼ tsp Kosher salt; Freshly ground black pepper, to taste; 10 Medium Lacinato kale leaves, stems removed, thinly sliced; 2 cup Baby arugula; 2 tbsp Chopped basil; 1 Small pear, seeded and cut into 1-inch pieces (I used D’anjou); 1 cup Shredded purple cabbage; 2 tbsp Sliced almonds, toasted; 1 oz Crumbled bleu cheese; 2 tbsp Olive oil; 1 tbsp Balsamic vinegar; 1 tsp Olive Oil; 1 tsp Honey; ½ tsp Dijon mustard; 1 tsp Water; Pinch kosher salt; Freshly ground black pepper, to taste

by admin April 14, 2020, 4:54 am 1.9k Views

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Kale And Squash Salad

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast, Dinner, Lunch, Salad

Cuisine: American

Keyword: kale butternut squash salad

Servings: 2

Calories: 428kcal

Ingredients

For the Salad

Olive oil spray
10 oz From 1 small butternut squash, cut into ½-inch cubes
1 tsp Olive oil
¼ tsp Kosher salt
Freshly ground black pepper, to taste
10 Medium Lacinato kale leaves, stems removed, thinly sliced
2 cup Baby arugula
2 tbsp Chopped basil
1 Small pear, seeded and cut into 1-inch pieces (I used D’anjou)
1 cup Shredded purple cabbage
2 tbsp Sliced almonds, toasted
1 oz Crumbled bleu cheese

For the dressing

2 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Olive Oil
1 tsp Honey
½ tsp Dijon mustard
1 tsp 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 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.

Nutrition Facts

1 servings per container

Amount Per ServingCalories428
% Daily Value *
Total Fat 27g 42%
- Saturated Fat 5.5g 28%
Cholesterol 11mg 4%
Sodium 456mg 19%
Total Carbohydrate 44g 15%
- Dietary Fiber 8.5g 34%
- Sugars 17g
Protein 10g 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.