Gluten-Free, Dairy-Free, Paleo, Vegan, Vegetarian, Soy-Free
kale salad, butternut squash
Servings: 6 people
Calories: 169 kcal
1.5 lb. butternut squash, halved lengthwise and seeds removed
extra virgin olive oil
divided, plus more for coating baking sheet
sliced button mushrooms
apple cider vinegar
Sea salt and freshly ground pepper
Preheat oven to 425 degrees F. Lightly oil a rimmed 13x9-inch baking sheet with olive oil.
Use vegetable peeler to peel squash into long thin ribbons into a large bowl. Toss squash with 2 Tbsp. olive oil and a pinch of both sea salt and pepper.
Transfer squash ribbons in a single layer on the prepared baking sheet. Bake for 15 minutes or until tender then turn on your broiler and broil for 1 minute until the ribbons are lightly browned.
Remove from the oven and transfer to a large bowl with radicchio, kale and mushrooms.
In a small bowl, whisk vinegar, remaining 2 Tbsp. olive oil, Dijon mustard, honey, shallots, sea salt and pepper. Season to taste for this dressing because some apple cider vinegars and Dijon's can be overpowering so use a small amount at first then drizzle over kale mixture and serve.
Ribbon Butternut Squash & Kale Salad
Amount Per Serving
Calories from Fat 90
% Daily Value*
Saturated Fat 1g6%
Vitamin A 15452IU309%
Vitamin C 55mg67%
* Percent Daily Values are based on a 2000 calorie diet.