How To Make Roast Squash & Kale Salad with Orange Dressing
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Serves:
Ingredients
- 1 small butternut squash, peeled and cubed
- 1 bunch kale, stems removed and torn into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 orange, zest and juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
Instructions
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Preheat the oven to 400°F (200°C).
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In a large baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender and golden brown.
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In a large mixing bowl, massage the kale leaves with 1 tablespoon of olive oil and a pinch of salt for a few minutes until softened.
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In a small bowl, whisk together the orange zest, orange juice, Dijon mustard, honey, and 1/4 cup of olive oil to make the dressing.
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Add the roasted squash, walnuts, dried cranberries, and feta cheese to the bowl of kale. Drizzle with the orange dressing and toss to combine.
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Serve the salad immediately or refrigerate for up to 2 hours before serving.
Nutrition
- Calories : 246kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 8mg
- Sodium : 168mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 5g
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