Kale and Squash Salad

Name: Kale and Squash Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: Olive oil spray; 2 tablespoons plus 1 teaspoon olive oil; 10 ounces from 1 small butternut squash, cut into ½-inch cubes; 1 tablespoon balsamic vinegar; 1 teaspoon olive oil; 1 teaspoon honey; ¼ teaspoon kosher salt; ½ teaspoon Dijon mustard; freshly ground black pepper; 1 teaspoon water; 10 medium Lacinato kale leaves; Pinch kosher salt; 2 cups baby arugula; freshly ground black pepper; 2 tablespoons chopped basil; 1 small pear; 1 cup shredded purple cabbage; 2 tablespoons sliced almonds; 1 ounce crumbled bleu cheese

User Reviews

5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
2 servings
Calories
428 kcal
Course
Salad, Lunch, Dinner, Brunch
Cuisine
American

Kale and Squash Salad

Iris Warren

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Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.

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Ingredients

Servings

Olive oil spray
2 tablespoons plus 1 teaspoon olive oil
10 ounces from 1 small butternut squash, cut into ½-inch cubes
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
¼ teaspoon kosher salt
½ teaspoon Dijon mustard
freshly ground black pepper (to taste)
1 teaspoon water
10 medium Lacinato kale leaves (stems removed, thinly sliced)
Pinch kosher salt
2 cups baby arugula
freshly ground black pepper (to taste)
2 tablespoons chopped basil
1 small pear (seeded and cut into 1-inch pieces (I used D’anjou))
1 cup shredded purple cabbage
2 tablespoons sliced almonds (toasted)
1 ounce crumbled bleu cheese

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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 squash, 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 Information

Show Details

Serving 1bowl (1/2 the salad) Calories 428kcal (21%) Carbohydrates 44g (15%) Protein 10g (20%) Fat 27g (42%) Saturated Fat 5.5g (28%) Cholesterol 11mg (4%) Sodium 456mg (19%) Fiber 8.5g (34%) Sugar 17g (34%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 428 kcal

% Daily Value*

Serving	1bowl (1/2 the salad)
Calories	428kcal	21%
Carbohydrates	44g	15%
Protein	10g	20%
Fat	27g	42%
Saturated Fat	5.5g	28%
Cholesterol	11mg	4%
Sodium	456mg	19%
Fiber	8.5g	34%
Sugar	17g	34%