Name: Kale and Roasted Butternut Squash Salad
Yield: 8
Ingredients: 1 small butternut squash, peeled, cut in 1-inch cubes; 1 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika; 1 tablespoon Bartenura Olive Oil; 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic; 1/4 cup Bartenura Balsamic Vinegar; 1/4 cup sugar; 1/2 teaspoon salt; 1/4 cup ketchup; 3/4 cup Bartenura Olive Oil; 1 bunch kale leaves, tough center stems removed, washed well, dried, and torn into bite-size pieces; 1/2 cup Gefen Sweetened Dried Cranberries; candied beef or duck fry, optional (see note)

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.

Ingredients

Butternut Squash

1 small butternut squash, peeled, cut in 1-inch cubes
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Bartenura Olive Oil

Dressing

1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon paprika
1/4 cup Bartenura Balsamic Vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 cup ketchup
3/4 cup Bartenura Olive Oil

Salad

1 bunch kale leaves, tough center stems removed, washed well, dried, and torn into bite-size pieces
1/2 cup Gefen Sweetened Dried Cranberries
candied beef or duck fry, optional (see note)

Explore

aussie gourmet beef fry butternut squash craisins kale kosher bacon kosher for passover naomi nachman Perfect for Pesach Pesach power food superfoods

Directions

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.

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

Place kale into a large bowl. Add butternut squash, dried cranberries, and candied beef fry, if using.
Add dressing; toss to combine.

Tips:

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.

Description:

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

Explore

aussie gourmet beef fry butternut squash craisins kale kosher bacon kosher for passover naomi nachman Perfect for Pesach Pesach power food superfoods

Ingredients

Butternut Squash

1 small butternut squash, peeled, cut in 1-inch cubes
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Bartenura Olive Oil

Dressing

1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1/4 teaspoon paprika
1/4 cup Bartenura Balsamic Vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 cup ketchup
3/4 cup Bartenura Olive Oil

Salad

1 bunch kale leaves, tough center stems removed, washed well, dried, and torn into bite-size pieces
1/2 cup Gefen Sweetened Dried Cranberries
candied beef or duck fry, optional (see note)

Directions

Step 1 - 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.

Step 2 - Prepare the Dressing

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

Step 3 - 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.

Step 4 - Acknowledgement

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Amy Rose • 3 years ago

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Kale and Roasted Butternut Squash Salad

Directions

Prepare the Butternut Squash

Prepare the Dressing

Assemble the Salad

Acknowledgement

Suggested Recipes

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Tell Us How It Went: Share Your Experience

1 Comment

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