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Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Vinaigrette was a little on the oily side and made more than I needed, so I'd almost halve that.

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Ingredients Kale and butternut squash salad:

1. Give bunch of chopped kale
2. Get 1 1/2 butternut squash cubed
3. You need 1/2 for shallot minced
4. Give 8 tbsp for olive oil
5. Require 3 tbsp of balsamic vinegar
6. Prepare 1 tsp for dijon mustard
7. Take 1 - salt and pepper to taste
8. Take 1 of parmesan cheese

Kale & apple butternut salad is a perfect healthy fall dinner or Thanksgiving side. Butternut ribbons add fun color and texture to this delicious dish. Slice your butternut squash lengthwise in half, scoop out the seeds, and slice lengthwise again and again so you have long wedges. Kale + Butternut Squash and Chickpeas.

Kale and butternut squash salad instructions:

1. Preheat oven to 425
2. toss cubed butternut squash with 2 tablespoons of olive oil season with salt and pepper to taste
3. Line baking sheet with foil and bake butternut squash for approximately 20 min until tender and lightly golden let cool down
4. Whisk 5 tablespoons of olive oil, vinegar shallot and dijon mustard in a small bowl season with salt and pepper to taste
5. Heat 1 tablespoon of olive oil in a large skillet over high heat….Add kale cooking until bright green 1-2 min slightly wilted
6. Remove from heat add 4 tablespoon of dressing toss to coat transfer kale to a baking sheet or bowl to let cool
7. Add kale and squash to a large bowl and top with parmesan cheese and either serve in large bowl or divide in bowls for serving

What a great addition to kale for a hearty fall salad. The squash and chickpeas are dusted with curry powder and a pinch of cayenne. While the butternut squash is cooking, chop your kale if you haven't already and add it to a large bowl. Next prepare your dressing: In a Once butternut squash is done cooking, add it to the kale along with the pomegranate seeds; toss to combine. In this salad recipe, chopped kale is tossed with roasted butternut squash, blue cheese (sub feta if you'd like), pomegranate seeds and a honey-cider vinaigrette.

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