Name: Kale and Butternut Squash Salad Recipe
Prep time: 10 min
Cook time: 25 min
Yield: 2
Ingredients: For Salad:; Olive oil spray; 10 oz butternut squash; 1 tsp olive oil; ¼ tsp kosher salt; freshly ground black pepper; 10 medium Lacinato kale leaves; 2 cups baby arugula; 2 tbsp basil; 1 small pear; 1 cup purple cabbage; 2 tbsp almonds; 1 oz bleu cheese; For Dressing:; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; ½ tsp dijon mustard; 1 tsp water; pinch kosher salt; freshly ground black pepper

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!

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

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.
Spray a medium sheet pan with oil, then add the squash, oil, salt, and pepper. Toss to coat.
Roast for 20 to 25 minutes, tossing halfway through, until fork-tender and browned on the edges.

Dressing:

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:

In 2 shallow bowls, combine the kale, arugula, and basil. Toss to combine.
Top each with ½ the pear, ½ cup cabbage, 1 tablespoon almonds, and ½ ounce bleu cheese.
Top each with 2 tablespoons dressing, serve, and enjoy!