Lisa Yarde
This butternut squash kale salad is so easy and delicious
Kale And Squash Salad
Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing.
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.
