Kale and butternut squash salad – a delicious recipe with kale, butternut, shallot, olive oil, balsamic vinegar, mustard. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 425
2
toss cubed butternut squash with 2 tablespoons of olive oil season with salt and pepper to taste
3
Line baking sheet with foil and bake butternut squash for approximately 20 min until tender and lightly golden let cool down
4
Whisk 5 tablespoons of olive oil, vinegar shallot and dijon mustard in a small bowl season with salt and pepper to taste
5
Heat 1 tablespoon of olive oil in a large skillet over high heat....Add kale cooking until bright green 1-2 min slightly wilted
6
Remove from heat add 4 tablespoon of dressing toss to coat transfer kale to a baking sheet or bowl to let cool
7
Add kale and squash to a large bowl and top with parmesan cheese and either serve in large bowl or divide in bowls for serving
645
kcal
Calories
69
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: bunch chopped kale, 1 1/2 butternut squash cubed, 1/2 shallot minced, 8 tbsp olive oil, and more.
Yes, Kale and butternut squash salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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