Kale and Squash Salad

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.

⏱️ 35 min 🔪 Prep: 10 min 🔥 Cook: 25 min 📊 Medium 👁️ 9 views
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Kale and Squash SaladFoto: Skinnytaste

Ingredients

2 servings
  • Olive oil spray
  • 10 ounces from 1 small butternut squash, cut into ½-inch cubes
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper (to taste)
  • 10 medium Lacinato kale leaves (stems removed, thinly sliced)
  • 2 cups baby arugula
  • 2 tablespoons chopped basil
  • 1 small pear (seeded and cut into 1-inch pieces (I used D’anjou))
  • 1 cup shredded purple cabbage
  • 2 tablespoons sliced almonds (toasted)
  • 1 ounce crumbled bleu cheese
  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • 1 teaspoon water
  • Pinch kosher salt
  • Freshly ground black pepper (to taste)

Steps

  1. Preheat oven to 425 degrees F. Spray a medium sheet pan with oil, add the squash, oil, salt and pepper and toss to coat.

  2. Roast for 20-25 minutes, tossing halfway through, until fork tender and browned on the edges.

  3. Meanwhile, make the dressing. In a small bowl, whisk together dressing ingredients until emulsified and combined. Set aside.

  4. In 2 shallow bowls, combine the squash, kale, arugula and basil. Toss to combine.

  5. Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds and ½ ounce bleu cheese.

  6. Top each with 2 tablespoons dressing and serve.

Nutrition Facts

Macronutrients

Calories428
#kale butternut squash salad#american
Source: Skinnytaste

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