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Kale and Roasted Butternut Squash Salad


When kale first started to emerge as a superfood, I created this salad to showcase it. It’s always a hit with my family, friends, and catering clients.


Prepare the Butternut Squash


Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.


Place butternut squash cubes on prepared baking sheet. Sprinkle with salt, garlic, paprika, and oil. Toss to coat.


Roast for 45 minutes, until soft and the edges are turning brown. Set aside to cool.

Prepare the Dressing


Whisk dressing ingredients together in a small bowl. Set aside.

Assemble the Salad


Place kale into a large bowl. Add butternut squash, dried cranberries, and candied beef fry, if using.


Add dressing; toss to combine.


To make candied fry, line a baking sheet with foil. Add six fry strips to prepared pan. Sprinkle with 1/4 cup brown sugar. Bake at 350 degrees Fahrenheit for 20 minutes, until crisp. Cut into small pieces; add to salad.


Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.