Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kale and butternut squash salad. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

This delicious and satisfying kale and butternut squash salad was inspired by a salad from Sweetgreen, a fast-casual restaurant chain with "simple, seasonal, healthy salads and grain bowls." Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. This roasted butternut squash and kale salad features all of the best produce and ingredients for Fall.

Kale and butternut squash salad is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Kale and butternut squash salad is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook kale and butternut squash salad using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kale and butternut squash salad:

1. Make ready bunch chopped kale
2. Make ready 1 1/2 butternut squash cubed
3. Prepare 1/2 shallot minced
4. Get 8 tbsp olive oil
5. Prepare 3 tbsp balsamic vinegar
6. Get 1 tsp dijon mustard
7. Prepare 1 salt and pepper to taste
8. Prepare 1 parmesan cheese

I love this Roasted Butternut Squash & Kale Salad when the weather starts to chill. If you crave salads year-round as well, this is the perfect seasonal dish to keep the fresh salads flowing. It's a great (healthy!) option for autumn, Thanksgiving, and holidays. Make Butternut Squash and Kale Quesadillas.

Steps to make Kale and butternut squash salad:

1. Preheat oven to 425
2. toss cubed butternut squash with 2 tablespoons of olive oil season with salt and pepper to taste
3. Line baking sheet with foil and bake butternut squash for approximately 20 min until tender and lightly golden let cool down
4. Whisk 5 tablespoons of olive oil, vinegar shallot and dijon mustard in a small bowl season with salt and pepper to taste
5. Heat 1 tablespoon of olive oil in a large skillet over high heat….Add kale cooking until bright green 1-2 min slightly wilted
6. Remove from heat add 4 tablespoon of dressing toss to coat transfer kale to a baking sheet or bowl to let cool
7. Add kale and squash to a large bowl and top with parmesan cheese and either serve in large bowl or divide in bowls for serving

Put the mixture inside a panini or grilled cheese. Slice up a baguette, drizzle the pieces with olive oil, lightly toast them in the oven, then spread each slice with a little goat cheese or flavored cream cheese, spoon a little of the veggie mixture on each one, and serve them as an appetizer with cold. In this rustic, cold-weather salad, cubes of roasted butternut squash combine with roasted red onion, kale, and toasted pine nuts, in a zesty lemon and tahini dressing. It's substantial enough to serve as an entrée, with crusty bread and a cup of tomato soup. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant.

So that’s going to wrap this up with this exceptional food kale and butternut squash salad recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!