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!
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