Healthy Massaged Kale Salad with Roasted Butternut Squash (Edit recipe)

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.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	415
Fat:	31 g
Carbohydrates:	26 g
Protein:	11 g
Cholesterol:	16 g
Sodium:	1346 mg
Fiber:	8 g
Sugars:	4 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 4

Ingredients

Kale Salad

2.5 cup Butternut Squash, cubed
1 tsp Sea Salt
2.5 Tbsp Extra Virgin Olive Oil, divided
6 cup Kale, ribs removed and chopped
1 whole Honeycrisp Apples, peeled and sliced
2.5 oz Goat Cheese, crumbled and optional

Balsamic Vinaigrette

0.25 cup Balsamic Vinegar
0.25 cup Extra Virgin Olive Oil
1 Tbsp Dijon Mustard
1 clove Garlic, minced
0.5 tsp Sea Salt
0.25 tsp Ground Fresh Black Peppercorns

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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.