Kale Salad with Roasted Butternut Squash and Pecans
A delicious fresh salad for winter with crispy kale, sweet roasted butternut squash and red onions and toasty pecans. It makes a tasty leafy green side dish or a hearty main coarse salad.
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Servings: 6 -8 servings
Calories: 285kcal
Ingredients
For the Salad:
- 1 large butternut squash peeled and cut into ¾ inch cubes
- 1 red onion cut into ¼ inch thick slices
- 2 tablespoons extra-virgin olive oil
- 10-12 whole sage leaves
- 1 large bunch kale Curly or Tuscan is fine, stems removed and chopped into bite-sized pieces
- ½ cup pecans toasted and coarsely chopped
- Vinaigrette recipe follows
For the Vinaigrette:
- 1 small shallot minced
- 2 tablespoons white balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ⅓ cup extra virgin olive oil
- Coarse salt and pepper
Instructions
- Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
- Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter. Drizzle half the vinaigrette over the kale and massage it into the kale with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.
Nutrition
Calories: 285kcal | Carbohydrates: 21g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 22mg | Potassium: 575mg | Fiber: 4g | Sugar: 6g | Vitamin A: 14403IU | Vitamin C: 41mg | Calcium: 87mg | Iron: 1mg