This wilted kale salad with roasted butternut squash is a great side for any fall roast, but also works as a main dish.
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3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
5 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch dice
3 medium shallots, quartered
2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly
1/2 cup crumbled feta cheese
How to Make It
Preheat the oven to 425°. Line a baking sheet with foil. In a small bowl, whisk together the vinegar, mustard and 3 tablespoons of the olive oil for the dressing. Season with salt and pepper and set aside.
Combine the squash, shallots and 2 tablespoons of olive oil in a medium bowl and toss to combine, then season to taste with salt and pepper.
Spread the squash and shallots on a single layer on a baking sheet and roast, turning occasionally, until the squash and shallots are tender and lightly golden, about 30 minutes. Remove from the oven and place directly into a large bowl.
Add the kale and dressing to the squash and shallots. Toss thoroughly, then place the mixture in a serving bowl, top with the feta cheese, and serve.
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