Healthy Massaged Kale Salad with Roasted Butternut Squash
Massaged kale salad topped with roasted butternut squash, pecans, and apples paired with a flavorful balsamic dressing. It utilizes savory winter vegetables and rich flavors that are perfect for chilly weather.
Ingredients
Kale Salad
- 2.5 cup2.5 cup2.5 cup Butternut Squash, cubed
- 1 tsp1 tsp1 tsp Sea Salt
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Extra Virgin Olive Oil, divided
- 6 cup6 cup6 cup Kale, ribs removed and chopped
- 1 whole1 whole1 whole Honeycrisp Apples, peeled and sliced
- 2.5 oz2.5 oz2.5 oz Goat Cheese, crumbled and optional
Balsamic Vinaigrette
- 0.25 cup0.25 cup0.25 cup Balsamic Vinegar
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 1 clove1 clove1 clove Garlic, minced
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Ground Fresh Black Peppercorns
![](https://foodsocial.io/wp-content/uploads/2021/04/California-Sea-Salt-Gusset.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-extra-virgin-olive-oil.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Black-Peppercorns.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 and line a baking sheet with parchment paper. Slice the butternut into 1-2-inch cubes and toss with 2 tablespoons olive oil and salt. Roast for 25-30 minutes or until softened and caramelized.
- Add all of the dressing ingredients to a jar with a lid and shake to combine. Set aside
- In a large bowl add the chopped kale and drizzle with the remaining two teaspoons of olive oil and massage the leaves until tender and softened. Approximately 1-2 minutes.
- Add the pecans, roasted butternut, sliced apples and goat cheese to the massaged kale and toss to combine. Top with desired amount of balsamic vinaigrette and serve immediately.
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