Hearty Kale Salad with Dijon Vinaigrette
Ingredients
The Salad
-
1
bunch
Dino Kale
-
1 ½
cups
Butternut Squash
-
1
medium
Shallot
-
½
cup
Dried Cranberries
-
½
cup
Pepitas
-
½
cup
Pistachios
-
⅔
cup
Parmesan Cheese
The Dijon Vinaigrette
-
¼
cup
Olive Oil
-
2
tablespoons
Balsamic Vinegar
-
1
tablespoon
Maple Syrup
-
1
tablespoon
Dijon Mustard
-
½
teaspoon
Sea Salt
-
1
teaspoon
Ground Black Pepper
Instructions
- Preheat the oven to 400°F.
- Peel and cube the butternut squash and place it in a bowl.
- Toss the butternut squash with olive oil and spread it on a baking sheet, roasting for 40 minutes and tossing halfway through.
- While the squash is roasting, whisk together all vinaigrette ingredients in a small bowl and set aside.
- Chop the kale and place it in a large bowl, adding salt and massaging it until it softens.
- Once the squash is done, let it cool, then add it to the bowl with the kale.
- Add the shallot, dried cranberries, pepitas, pistachios, and parmesan cheese to the bowl.
- Pour the dressing over the salad and toss until well combined.
- Serve immediately or store leftovers in an airtight container in the fridge for up to three days.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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