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Serves 4 cups kale, rough chopped
Course: Side
<< Go Back

Roasted Butternut Squash and Kale Salad

Roasted Butternut Squash and Kale Salad

Servings: Serves 4 cups kale, rough chopped
Author: Sarah Cool

Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Dressing:
  • 1 clove garlic, minced
  • 1 tablespoon balsamic vinegar
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Grated parmesan cheese, garnish

Preparation

  1. Preheat oven to 350°F. Line a baking sheet with aluminum foil. Coat lightly with cooking spray.
  2. Toss butternut squash cubes with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon black pepper. Spread squash cubes evenly over the prepared baking sheet.
  3. Bake for 25-30 minutes or until squash is slightly caramelized. Remove from oven.
  4. Toss chopped kale with 1 tablespoon olive oil. Spread kale evenly over the butternut squash and return to the oven to bake for 8-10 minutes or until kale has started to soften..
  5. Transfer kale and squash to a serving dish. Mix the dressing ingredients and drizzle over top. Toss the salad then top with shaved parmesan.