Wilted Kale Salad with Butternut Squash, Roasted Shallots and Feta

1. 1

   Preheat the oven to 425.

2. 2

   Line a baking sheet with foil.

3. 3

   In a small bowl, whisk together the vinegar, mustard and 3 tablespoons of the olive oil for the dressing.

4. 4

   Season with salt and pepper and set aside.

5. 5

   Combine the squash, shallots and 2 tablespoons of olive oil in a medium bowl and toss to combine, then season to taste with salt and pepper.

6. 6

   Spread the squash and shallots on a single layer on a baking sheet and roast, turning occasionally, until the squash and shallots are tender and lightly golden, about 30 minutes.

7. 7

   Remove from the oven and place directly into a large bowl.

8. 8

   Add the kale and dressing to the squash and shallots.

9. 9

   Toss thoroughly, then place the mixture in a serving bowl, top with the feta cheese, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.