KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS

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Kale Salad With Butternut Squash, Cranberries and Pepitas image

This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.

Provided by Tara Parker-Pope

Categories     easy, lunch, salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 pound butternut squash
5 tablespoons olive oil
Salt and pepper
1 bunch of kale, de-stemmed
1/4 cup apple cider
2 tablespoons cider vinegar
1 tablespoon maple syrup
1/2 cup dried cranberries
1/2 cup pepitas
1/8 teaspoon cinnamon
1 teaspoon brown sugar

Steps:

  • Preheat oven to 400 degrees.
  • Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
  • Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
  • In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
  • Divide the squash and kale onto plates and top with the toasted pepitas.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams

Aurang Zaib
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This salad is a bit time-consuming to make, but it's worth it. The roasted butternut squash and cranberries are delicious, and the dressing is perfectly balanced.


RK RAKIB
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This salad is a great way to add some variety to your lunch routine. It's also a great way to get your daily dose of vegetables.


Peace Creativity
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I love the combination of roasted butternut squash and cranberries in this salad. It's a unique and delicious flavor combination.


Amira Ines
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This salad is a great way to use up leftover kale. It's also a great way to get your kids to eat their vegetables.


Asubiojo Babatunde David
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I made this salad for a picnic and it was perfect! It's easy to transport and it held up well in the heat.


Blues Clue's
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This salad is a great way to get your daily dose of fruits and vegetables. It's also a great source of fiber and antioxidants.


Nadee
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I'm not a big fan of cranberries, so I used dried cherries instead. The salad was still delicious!


Baratshah Kibzai
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This salad is so refreshing and flavorful. The dressing is light and tangy, and the kale is perfectly massaged.


Andru Leeis
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I added some grilled chicken to this salad and it was delicious! It's a great way to get a healthy and filling meal.


Mody
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This salad is a great way to use up leftover butternut squash. It's also a great make-ahead salad, which is perfect for busy weeknights.


Jshdhd Hshshs
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I've made this salad several times and it's always a crowd-pleaser. The roasted butternut squash is especially delicious.


Charley
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This is my new favorite salad! It's so easy to make and it's packed with nutrients.


SECRETz AGENDA
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I'm not a big fan of kale, but this salad changed my mind. The dressing is so flavorful and the butternut squash and cranberries really balance out the kale's bitterness.


Suzette Curtis
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I made this salad for a potluck and it was a hit! Everyone loved the unique combination of ingredients.


hillrusscon
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This kale salad is a delightful mix of flavors and textures. The roasted butternut squash is tender and sweet, the cranberries add a tart pop, and the pepitas provide a nice crunch. The dressing is light and tangy, and it perfectly complements the sa