This wilted kale salad with roasted butternut squash is a great side for any fall roast, but also works as a main dish. Slideshow:  More Great Salads 

Emily Farris
November 2014

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Credit: © Emily Farris

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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