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Butternut Squash and Kale Salad

Butternut Squash and Kale Salad

This salad makes a nice side to lamb chops and a glass of Merlot.

Course Salad
Cuisine American
Keyword Butternut Squash and Kale Salad
Author adapted from Cookie and Kate Blog

Ingredients

Roasted Butternut Squash

  • 1 medium butternut squash, peeled and cut into 3/4-inch cubes
  • 2 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper

Toasted Croutons and seeds

  • 1/2 lb. multi grain bread, cut into 1-inch cubes
  • 4 tablespoons pumpkin seeds
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt

Balsamic Vinaigrette

  • 1-1/2 tablespoons balsamic vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup extra virgin olive oil

Kale Salad

  • 1 large bunch Lacinato kale, ribs removed and chopped
  • 2/3 cup Sartori Sar Vecchio or Parmigiano Reggiano, grated
  • 1/2 cup dried tart cherries
  • 1 medium shallot, sliced thinly

Instructions

  1. Preheat the oven to 420 F. Position the racks on the upper and lower third of the oven. Line two baking sheets with parchment paper.

  2. Roast the butternut squash: On one of the baking sheets, toss the butternut squash cubes with extra virgin olive oil and season with salt and pepper. Place on the lower third oven rack. Roast for 20 minutes and then toss and continue to roast for another 15 minutes.

  3. Croutons: On the other baking sheet combine bread cubes with pumpkin seeds. Toss and coat the bread and seeds with extra virgin olive oil. Arrange in a single layer. Roast for 10-13 minutes on the upper third rack in the oven.

  4. Vinaigrette: In a small bowl add all the vinaigrette ingredients except the olive oil. Whisk together to mix. Slowly add the olive oil whisking to emulsify the vinaigrette.

  5. Kale: In a large bowl add the chopped kale and about 1/4 of the vinaigrette. Mix well to coat the leaves. With clean hands massage the kale leaves for about 30 seconds.

  6. To serve: Add the dried cherries and shallot slices to the bowl of kale, mix. Drizzle a little vinaigrette and mix again. Add the roasted butternut squash and crouton mix, gently toss and mix. Drizzle in the remaining vinaigrette and toss.