Kale Salad with Butternut Squash
A delicious salad with kale, sweet roasted butternut squash and red onions and toasty pecans. It makes a tasty leafy green side dish or a hearty main coarse salad.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large butternut squash (peeled and cut into ¾ inch cubes)
- 1 red onion (cut into ¼ inch thick slices)
- 1 tablespoon extra-virgin olive oil
- 10-12 whole sage leaves
- 1 large bunch kale (Curly or Tuscan is fine, stems removed and chopped into bite-sized pieces)
- ½ cup pecans (toasted and coarsely chopped)
- Vinaigrette (recipe follows)
- 1 small shallot (minced (about 1-2 tablespoons))
- 2 tablespoons white balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ⅓ cup extra virgin olive oil
- Coarse salt and pepper
Instructions
- 1
Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
- 2
Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter or large bowl. Drizzle half the vinaigrette over the kale and massage it into the leaves with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.