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Recipe by Chaia Frishman

Butternut Squash Kale Salad

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Butternut Squash Kale Salad
Dairy Dairy
Medium Medium
4 Servings
Allergens

Contains

- Dairy
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Paleo - Low Carb - No Refined Sugar

Come into my home during the winter and you will find butternut squash in many different forms. Muffins, soufflé and soup are foods that make this gourd the star. But nothing seems to be as easy and popular as slicing, seeding and baking a whole squash in the oven. I sometimes get carried away and make portions to feed more than enough. So I have this back-up salad which utilizes the leftovers. Just be sure to bake it in a pareve oven so that you can make the salad with either a meat or dairy meal.

Ingredients

Salad

  • 1 cup butternut squash cubes

  • 2 cups kale sliced in ribbons

  • 1 small red onion, chunked

  • 1/2 cup hulled pumpkin seeds

  • 1/2 cup feta cheese, crumbled (optional; see note)

Dressing

  • salt, to taste

  • pepper, to taste

Directions

Roast

1.

Toss one cup of butternut squash cubes with olive oil, salt and pepper. Lay on a baking sheet and bake for 20-30 minutes, depending on how firm you like it.

Make the Salad

1.

Combine roasted cubes with remaining salad ingredients.

2.

Combine dressing ingredients separately, mixing well. Pour over salad.

Recipe tags

butternut squash Chaia Frischman Chaia Frishman complex carbs fresh greens fruitplattersandmore kale pumpkin seeds roasted vegetables sensational dressing
Butternut Squash Kale Salad

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