Active Time
15 MIN
Total Time
45 MIN
Serves : 6

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

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