Kale and Roasted Butternut Squash Salad
Ingredients
The salad
-
6
cups
Kale, shredded
-
2
cups
Butternut Squash
-
¼
cup
Roasted Pumpkin Seeds
The dressing
-
⅓
cup
Extra Virgin Olive Oil
-
2
tbsp
Dijon Mustard
-
2
tbsp
honey or maple syrup
-
1
tbsp
Lemon Juice
-
to taste
Salt & Pepper
Instructions
- Cut the butternut squash into 1-inch cubes and toss with olive oil, salt, and pepper before roasting at 425°F until golden and soft, flipping halfway through.
- Wash and dry the kale, remove the large stems, roll it up, and finely shred it.
- Place the shredded kale in a large bowl and massage it for 30 seconds to 1 minute, then season with salt, pepper, and a drizzle of olive oil.
- In a mason jar, mix the Dijon, olive oil, honey, salt, pepper, and lemon juice, then shake until emulsified.
- Add the warm roasted butternut squash to the salad bowl, toss with the dressing, and garnish with roasted pumpkin seeds.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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