Kale and Squash Salad
User Reviews
5
Kale and Squash Salad
Description
This Kale and Squash Salad begins by roasting cubed butternut squash until tender and lightly browned, adding natural sweetness and a soft texture with caramelized edges. Meanwhile, the dressing is made by emulsifying balsamic vinegar, honey, Dijon mustard, olive oil, and seasonings to provide a tangy-sweet coating. The salad combines thinly sliced Lacinato kale, peppery baby arugula, and fresh herbs with the warm squash. Adding diced pears contributes juicy sweetness while shredded purple cabbage offers crispness. Toasted sliced almonds add crunch, and crumbled bleu cheese delivers a creamy tang. The dressing ties these ingredients into a cohesive salad with layered flavors and contrasting textures. This dish works well as a colorful side or light main course with a balance of sweet, savory, and nutty notes.
Ingredients
- olive oil spray form
- 2 tablespoons olive oil 1 teaspoon
- 10 ounces butternut squash small, cut into ½-inch cubes
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ½ teaspoon Dijon mustard
- black pepper to taste, freshly ground
- 1 teaspoon water
- 10 kale stems removed, thinly sliced, Lacinato variety, medium leaves
- Pinch kosher salt
- 2 cups arugula baby
- black pepper to taste, freshly ground
- 2 tablespoons basil chopped
- 1 pear seeded and cut into 1-inch pieces (I used D’anjou, small
- 1 cup purple cabbage shredded
- 2 tablespoons almonds toasted, sliced
- 1 ounce bleu cheese crumbled
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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