CTV Recipes
Search Recipes
Roasted Butternut Squash and Kale Salad
This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, old cheddar, lemon, and oil vinaigrette.
YIELDS
6
TO
8
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 1 butternut squash, diced
- 2 tablespoon olive oil
- 2 bunches tuscan kale (dino kale)
- 1/2 cup roasted almonds, roughly chopped
- 1 cup grated old cheddar (preferably white)
Directions
- Preheat the oven to 400°F
- Stir together the lemon juice and olive oil—season with a pinch of salt and pepper.
- Toss the butternut squash with olive oil and season with salt and pepper. Place the squash on a baking sheet. Roast in the oven until tender, about 30-35 minutes, stirring halfway through. Remove from the oven and cool completely.
- Meanwhile, remove the stalks from the kale and discard them. Stack the leaves and roll them together. Slice the kale into ½ - inch ribbons. Add the ribbons of kale to a bowl. Add half the dressing and toss to combine. Let the kale marinate for 5 minutes or so.
- Add the squash, almonds and cheddar cheese and toss to combine. Serve and enjoy!
.jpeg)
