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+ servings
5 from 1 vote
Ribbon Butternut Squash & Kale Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Gluten-Free, Dairy-Free, Paleo, Vegan, Vegetarian, Soy-Free
Course: Salad
Cuisine: American
Keyword: kale salad, butternut squash
Servings: 6 people
Calories: 169 kcal
Author: Amie Valpone
Ingredients
  • 1 1.5 lb. butternut squash, halved lengthwise and seeds removed
  • 4 Tbsp. extra virgin olive oil divided, plus more for coating baking sheet
  • 1 small head radicchio finely chopped
  • 1 head kale finely chopped
  • 1 cup sliced button mushrooms
  • 2 Tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • 1 Tbsp. shallots thinly sliced
  • Sea salt and freshly ground pepper to taste
Instructions
  1. Preheat oven to 425 degrees F. Lightly oil a rimmed 13x9-inch baking sheet with olive oil.
  2. 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.
  3. 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.
  4. Remove from the oven and transfer to a large bowl with radicchio, kale and mushrooms.
  5. 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.
Nutrition Facts
Ribbon Butternut Squash & Kale Salad
Amount Per Serving
Calories 169 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 30mg1%
Potassium 681mg19%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 15452IU309%
Vitamin C 55mg67%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.