A Must-Have Butternut Squash Recipe - Squash & Kale Salad
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 cups (250g) packed curly kale, rinsed
  • 1 small butternut squash
  • ½ cup (80g) dried cranberries
  • ½ cup (80g) pecan halves
  • 1 lemon
  • 1 teaspoon Dijon mustard
  • ¼ cup (50ml) plus 2 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with aluminum foil and set aside.
  2. If you haven't already, cut the kale lengthwise to remove the stiff stems from each leaf. Chop the kale roughly into bite-sized pieces. Rinse the kale in a colander and set aside to dry.
  3. Wash the squash and peel the skin off with a vegetable peeler. Cut off the ends of the squash, then cut the squash in half lengthwise. Scoop out the seeds and discard. Cut the squash into ½-inch pieces.
  4. Add the squash to a bowl and drizzle in the 2 tablespoons of olive oil. Toss the squash to coat the pieces in the olive oil, then sprinkle generously with salt and pepper. Spread the squash over the foil-lined baking sheet and roast for 20-25 minutes until the squash is easily pierced with a fork. Remove the squash from the oven and let cool slightly.
  5. Zest the lemon into a small bowl and cut the lemon in half. Squeeze the juice out into the bowl, then whisk it together with the mustard. Continue whisking as you drizzle in the remaining olive oil to make a vinaigrette.
  6. Toss the kale into a large bowl and drizzle the vinaigrette over. Stir to cover the kale with the vinaigrette, then add the cranberries. Set everything aside.
  7. Put a dry, medium-sized skillet on the stove on medium to medium-low heat. Add the pecans and toast, stirring and watching the pecans carefully so they don't scorch. When the pecans turn darker brown and smell really good, take the pecans off the heat and add them to the salad.
  8. Add the butternut squash and serve immediately, or leave at room temperature for up to 2 hours before serving.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2019/01/a-must-have-butternut-squash-recipe-squash-kale-salad.html