Kale Salad With Roasted Squash, Dried Cranberries And Pistachios Recipe

Name: Kale Salad With Roasted Squash, Dried Cranberries And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD:; 1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces; 2 tablespoons olive oil; Salt and pepper; 1 bunch Tuscan (lacinato) kale; 1/2 cup shelled, toasted, unsalted pistachios, coarsely chopped; 3/4 cup dried cranberries; DRESSING:; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 small shallot, minced; 2 tablespoons olive oil; 2 tablespoons vegetable oil; Salt and pepper

Servings: persons

SALAD:
1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces
2 tablespoons olive oil
Salt and pepper
1 bunch Tuscan (lacinato) kale
1/2 cup shelled, toasted, unsalted pistachios, coarsely chopped
3/4 cup dried cranberries
DRESSING:
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small shallot, minced
2 tablespoons olive oil
2 tablespoons vegetable oil
Salt and pepper

1
Preheat oven to 400u00b0F. In a large bowl, toss squash with oil; season with salt and pepper. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring and turning often, until tender and lightly caramelized, 45 to 50 minutes.
2
Remove stems and large ribs from kale. Working with a few at a time, stack leaves, roll into a long cylinder and cut crosswise into thin ribbons. Place in a large bowl.
3
Make dressing: Combine vinegar, lemon juice, mustard and shallot in a small bowl. Whisk in both oils until emulsified. Season with 1/4 tsp. each salt and pepper.
4
Just before serving, toss kale with dressing. Add squash, pistachios and cranberries. Toss together well and season with additional salt and pepper, if desired.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: SALAD:, 1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces, 2 tablespoons olive oil, Salt and pepper, and more.

Yes, Kale Salad With Roasted Squash, Dried Cranberries And Pistachios 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.

Kale Salad With Roasted Squash, Dried Cranberries And Pistachios

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