Roasted Squash and Kale Salad

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🥘 Ingredients

  • butternut squash (peeled, seeded, quartered, and cut into 1/2-inch pieces)
    40 oz
  • cayenne pepper
    1 pinch
  • dried cranberries or cherries
    1 c
  • extra-virgin olive oil
    8 tbsp
  • ground black pepper
  • ground cinnamon
    1/4 tsp
  • ground cloves
    1 pinch
  • ground nutmeg
    1/4 tsp
  • lacinato or curly kale
    1 large bunch
  • light brown sugar
    1 tbsp
  • maple syrup
    2 tbsp
  • paprika
    1/2 tsp
  • pecans
    1.5 c
  • salt
  • shallot (finely minced)
    1 small
  • sherry vinegar
    1 tbsp
  • whole grain mustard
    1 tbsp

🍳 Cookware

  • baking sheet
  • baking sheet
  • baking sheet
  1. 1
    Adjust oven rack to center position and preheat oven to 400°F.
  2. 2
    Toss butternut squash (peeled, seeded, quartered, and cut into 1/2-inch pieces) with extra-virgin olive oil and season with salt and ground black pepper .
    butternut squash (peeled, seeded, quartered, and cut into 1/2-inch pieces): 40 oz, extra-virgin olive oil: 2 tbsp, salt, ground black pepper
  3. 3
    Arrange in a single layer on a foil-lined rimmed baking sheet .
  4. 4
    Bake for ⏱️ 45 minutes to ⏱️ 1 hour , or until squash is tender throughout and well browned around the edges.
  5. 5
    Remove from oven and allow to cool completely before attempting to remove from foil.
  6. 6
    Carefully remove squash from foil using a thin metal spatula and transfer to a large bowl.
  7. 7
    Set aside.
  8. 8
    Pick leaves off of lacinato or curly kale stems into a large bowl and roughly tear with hands; discard stems.
    lacinato or curly kale: 1 large bunch
  9. 9
    Drizzle with extra-virgin olive oil , season with salt and ground black pepper , and massage until well-coated in oil.
    extra-virgin olive oil: 1 tbsp, salt, ground black pepper
  10. 10
    Transfer to a foil-lined rimmed baking sheet and bake for ⏱️ 10 minutes , or until wilted and crisp in some spots.
  11. 11
    Remove from oven and transfer to bowl with squash.
  12. 12
    Combine ground cinnamon , paprika , ground nutmeg , ground cloves , cayenne pepper , and light brown sugar in a large bowl.
    ground cinnamon: 1/4 tsp, paprika: 1/2 tsp, ground nutmeg: 1/4 tsp, ground cloves: 1 pinch, cayenne pepper: 1 pinch, light brown sugar: 1 tbsp
  13. 13
    Add pecans and extra-virgin olive oil , season with salt and ground black pepper , and toss to coat.
    pecans: 1.5 c, extra-virgin olive oil: 1 tbsp, salt, ground black pepper
  14. 14
    Transfer to a rimmed baking sheet and bake for ⏱️ 5 minutes , or until toasted.
  15. 15
    Remove from oven.
  16. 16
    Allow to cool slightly, then add to bowl with squash and kale.
  17. 17
    In a medium bowl, whisk together shallot (finely minced) , maple syrup , whole grain mustard , and sherry vinegar .
    shallot (finely minced): 1 small, maple syrup: 2 tbsp, whole grain mustard: 1 tbsp, sherry vinegar: 1 tbsp
  18. 18
    Whisking constantly, drizzle in extra-virgin olive oil .
    extra-virgin olive oil: 4 tbsp
  19. 19
    Season to taste with salt and ground black pepper .
    salt, ground black pepper
  20. 20
    Add dried cranberries or cherries to bowl with squash, kale, and nuts.
    dried cranberries or cherries: 1 c
  21. 21
    Toss with half of dressing.
  22. 22
    Taste, and add more dressing as desired.
  23. 23
    The dressed salad can be stored in the refrigerator for up to 5 days.
  24. 24
    Let it come to room temperature or briefly microwave until warm before serving.