Wilted Kale Salad with Butternut Squash, Roasted Shallots and Feta

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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  • Servings: 6

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Ingredients

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt
  • 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 sliced crosswise
  • 1/2 cup crumbled feta cheese

How to make this recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Contributed By Photo © Emily Farris Published November 2014





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