How To Make Kale and Butternut Squash Salad
This colorful butternut squash salad is packed with crunch, and filled with cabbage, almonds, and pear tossed in a balsamic dressing, for a healthier meal!
Serves:
Ingredients
For Salad:
- olive oil spray
- 10ozbutternut squash,(1 small), cut into ½-inch cubes
- 1tspolive oil
- ¼tspkosher salt
- freshly ground black pepper,to taste
- 10medium Lacinato kale leaves,stems removed, thinly sliced
- 2cupsbaby arugula
- 2tbspbasil,chopped
- 1small pear,seeded, cut into 1-inch pieces
- 1cuppurple cabbage,shredded
- 2tbspalmonds,toasted, sliced
- 1ozbleu cheese,crumbled
For Dressing:
- 2tbspolive oil,plus 1 tsp
- 1tbspbalsamic vinegar
- 1tsphoney
- ½tspDijon mustard
- 1tspwater
- pinchkosher salt
- freshly ground black pepper,to taste
Instructions
-
Preheat the oven to 425 degrees F.
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Spray a medium sheet pan with oil, then add the squash, oil, salt, and pepper. Toss to coat.
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Roast for 20 to 25 minutes, tossing halfway through, until fork-tender and browned on the edges.
Dressing:
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In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, water, salt, and black pepper until emulsified and combined. Set aside.
To Assemble:
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In 2 shallow bowls, combine the kale, arugula, and basil. Toss to combine.
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Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds, and ½ ounce bleu cheese.
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Top each with 2 tablespoons dressing, serve, and enjoy!
Nutrition
- Calories: 484.33kcal
- Fat: 30.94g
- Saturated Fat: 6.07g
- Trans Fat: 0.17g
- Monounsaturated Fat: 18.97g
- Polyunsaturated Fat: 4.01g
- Carbohydrates: 48.29g
- Fiber: 11.64g
- Sugar: 18.99g
- Protein: 12.52g
- Cholesterol: 14.46mg
- Sodium: 1001.69mg
- Calcium: 395.15mg
- Potassium: 1339.89mg
- Iron: 3.95mg
- Vitamin A: 1332.72µg
- Vitamin C: 179.81mg
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