BUTTERNUT AND KALE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
- Meanwhile, melt the butter in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter. Sprinkle with the red pepper flakes and some salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, until tender and golden brown, 30 to 35 minutes. Set aside to cool.
- Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until golden brown and fragrant, about 2 minutes. Set aside off heat.
- Add the olive oil, red wine vinegar and balsamic glaze to a mason jar, sprinkle in a little salt and pepper and shake to mix. Put the kale in a bowl and toss with enough dressing to lightly coat.
- Transfer the kale to a rectangular serving platter. Sprinkle over the squash, tuck pieces of prosciutto in among the kale, sprinkle over the pine nuts and top with Parmesan shavings.
Nutrition Facts : Calories 244, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 769 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
KALE SALAD WITH BUTTERNUT SQUASH, CRANBERRIES AND PEPITAS
This satisfying autumnal salad from Kathryn Anible, a personal chef in New York, is dressed with a sweet-tart apple cider vinaigrette.
Provided by Tara Parker-Pope
Categories easy, lunch, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
- Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
- In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
- Divide the squash and kale onto plates and top with the toasted pepitas.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 20 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 558 milligrams, Sugar 19 grams, TransFat 0 grams
KALE SALAD WITH BUTTERNUT SQUASH, POMEGRANATE, AND PUMPKIN SEEDS
Kale Salad with Roasted Butternut Squash, Pomegranate, and Pumpkin Seeds
Provided by Susan Spungen
Categories Salad Butternut Squash Seed Healthy Low Cal Kale Parmesan Kid-Friendly Low Cholesterol Small Plates
Yield 8-10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35-40 minutes. Remove garlic and squash from oven and set aside to cool.
- Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2-3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.
- Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.
- In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
SQUASH SALAD WITH KALE AND ROASTED GARLIC DRESSING
Squash Salad with Kale and Roasted Garlic Dressing - the BEST Thanksgiving salad. Roasted garlicky kale, squash and chickpeas, crisp apple, dabbles of pepitas and dried cherries, and a drizzle of roasted garlic dressing over the top.
Provided by Lindsay
Categories Salad
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees. Place squash and chickpeas on a sheet pan. Drizzle with oil, sprinkle with salt. Place garlic cloves in the center of a small piece of foil. Drizzle with oil and fold it up into a little packet. Place the packet on the sheet pan. Roast everything for 30-40 minutes.
- Whisk the oil, lemon juice, salt, pepper, and sugar together. When the sheet pan comes out of the oven, mash up the roasted garlic and add it to the dressing.
- In a large bowl, drizzle the kale with a little bit of dressing (hello, flavor!). Massage it - as in, just, like, squeeze it - until it's deep green and the texture has relaxed a little bit. This just makes it more tender and pleasant to eat.
- Place kale in a large salad bowl. Top with squash and chickpeas. Arrange little fanned-out apple slices on the salad (pretty!). Dot the whole thing with pepitas and dried cherries, and finish with the rest of the dressing. Serve warm or cold! IT'S A BEAUTIFUL MASTERPIECE.
Nutrition Facts : Calories 412 calories, Sugar 16.4 g, Sodium 593.1 mg, Fat 28 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 37.9 g, Fiber 6.7 g, Protein 8.3 g, Cholesterol 0 mg
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ROASTED BUTTERNUT SQUASH KALE SALAD {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
Reviews 2Category Main Course, SaladCuisine American, Meatless Monday, VegetarianTotal Time 1 hr
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or aluminum foil. Set aside.
- Peel, slice, and cube the squash. Toss the squash with extra-virgin olive oil on the prepared sheet pan. Season with salt and pepper to taste. Spread the squash cubes out in a single layer, then place in the preheated oven and bake 15 minutes.
- Add the washed and chopped kale to a large bowl. Drizzle with olive oil and add a pinch of salt. Using your fingers, massage the kale until it darkens and becomes velvety. Set aside.
- Add the dressing ingredients to a small jar with a lid and shake; set aside. Alternatively, add the ingredients to a small bowl and whisk.
FARRO & KALE BUTTERNUT SQUASH SALAD • FIT MITTEN KITCHEN
From fitmittenkitchen.com
Cuisine AmericanTotal Time 40 minsCategory SaladCalories 329 per serving
- Preheat oven to 375ºF and line medium baking sheet with parchment paper or silicone mat; set aside.
- Use a vegetable peeler to remove the skin, going around twice. Cut the squash in half lengthwise, and scoop out the seeds. Use a large sharp knife to cut the squash into about 1.5″ cubes. You should get about 4 cups from a medium butternut squash. Oil a medium baking sheet and toss the squash. Sprinkle with a little salt and roast for about 20 minutes at 375ºF. Let the squash cool or place in fridge to chill while you move on to the next steps.
- Prepare farro according to package instructions. You only need 1/2 cup uncooked farro for this recipe, or 1.5 cups cooked.
- While the squash and farro are cooking, remove and discard the stems of the kale, chop the leaves, rinse and dry in salad spinner. Add kale to large bowl, drizzle with a little bit of olive oil and start massaging oil into kale. This helps release the bitterness.
KALE SALAD WITH CRANBERRIES AND PEPITAS - ERICA JULSON
From ericajulson.com
5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 25 mins
- Next, add the butter to a small nonstick skillet and warm over medium heat until melted. Add the fresh breadcrumbs, and cook, stirring frequently with a spatula, until the breadcrumbs are nice and golden brown and starting to crisp up. When fully golden and crisp, turn off the heat and stir in the garlic powder and salt. Then remove from the pan to a large plate to cool in one flat layer.
- While the breadcrumbs cool, add the cheese, cranberries, and pepitas to the kale. Pour the juice of 1 lemon over the top, and drizzle the salad liberally with extra virgin olive oil. Toss well to combine.
- When the breadcrumbs are cooled, sprinkle them over the salad and toss again to combine. Serve right away.
BUTTERNUT SQUASH CRANBERRY KALE SALAD ⋆ EAS FALL-INSIPIRED ...
From forkintheroad.co
5/5 (3)Total Time 55 minsCategory Salads + Side DishesCalories 355 per serving
- Toss squash with olive oil, salt, and pepper and roast until golden brown. My trick for perfectly browned squash: Leave in oven for 15-20 minutes untouched, or until sizes are browned. Then flip every 5 minutes or so until golden brown, but not burnt.
- For dressing: add avocado and pear to food processor or hand mixer and chop until smooth(ish). Add vinegar, maple syrup, salt, and pepper and mix until combined. Then slowly add olive oil until desired consistency and salt and pepper to desired taste. I wanted my dressing to be a bit thicker to stick to the kale leaves, but you do you.
- When butternut squash is done, combine it with kale, red onions, cranberries, and pumpkin seeds in a bowl and top with dressing. I used my hands to rub dressing into the kale to coat throughout.
WINTER ROASTED BUTTERNUT SQUASH KALE SALAD - OH SWEET BASIL
From ohsweetbasil.com
4.5/5 (4)Total Time 30 minsCategory 200+ Easy Side Dish Recipes Every Mom NeedsCalories 265 per serving
- Tear the stems off of the kale and chop into pieces. Add to a bowl and add a squeeze of lemon juice, salt and pepper. Massage the leaves with your hands and set aside in the fridge until you're ready, up to 6 hours ahead of time.
- Toss all of the ingredients in a bowl with the kale and add the dressing, stirring well to combine.
KALE SALAD & ROASTED SQUASH, DRIED CRANBERRIES ...
From myrecipes.com
Servings 6Calories 350 per servingTotal Time 1 hr 5 mins
- Preheat oven to 400°F. In a large bowl, toss squash with oil; season with salt and pepper. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring and turning often, until tender and lightly caramelized, 45 to 50 minutes.
- Remove stems and large ribs from kale. Working with a few at a time, stack leaves, roll into a long cylinder and cut crosswise into thin ribbons. Place in a large bowl.
- Make dressing: Combine vinegar, lemon juice, mustard and shallot in a small bowl. Whisk in both oils until emulsified. Season with 1/4 tsp. each salt and pepper.
- Just before serving, toss kale with dressing. Add squash, pistachios and cranberries. Toss together well and season with additional salt and pepper, if desired.
KALE SALAD WITH BUTTERNUT SQUASH AND CRANBERRIES - LITTLE ...
From littlebroken.com
5/5 (1)Total Time 45 minsCategory SaladCalories 249 per serving
- Preheat the oven to 450 degrees F. In a large bowl, toss butternut squash with two generous tablespoons of olive oil and season with salt and pepper, to taste. Spread onto a large baking sheet lined with parchment paper, and roast for 25-30 minutes or until golden tender. Cool slightly.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper, to taste.
- In a large bowl, toss kale with half of the dressing. Using your hands massage the dressing evenly into the kale. It helps break down the toughness of the leaves.
- Transfer the kale to a serving bowl and combine with butternut squash, pomegranate seeds, cranberries, pumpkin seeds, and feta cheese. Drizzle with more dressing as needed. Taste for salt and pepper. Serve immediately.
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4.8/5 (5)Estimated Reading Time 8 minsServings 10
- Preheat an oven to 475°F. Line a baking sheet with aluminum foil and place the butternut squash on it. Drizzle the squash with the olive oil and season with kosher salt and freshly ground black pepper. Toss to coat and then roast for 8-10 minutes or until lightly browned and softened. Set aside to cool.
- Add the kale, broccoli slaw, radishes, cranberries and pumpkin seeds to a large bowl. Drizzle with the dressing and toss to coat, adding more to taste. Sprinkle with the cotija cheese and cilantro and serve.
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Reviews 3Category Side DishServings 4Estimated Reading Time 4 mins
- Toss butternut squash in 1 tbsp olive oil, a pinch of salt and pepper, and cinnamon. Spread out on one of the baking sheets.
- Toss Brussels sprouts in the remaining olive oil, plus a generous shake of salt and pepper. Place on the other baking sheet.
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5/5 (10)Total Time 1 hrCategory Salad, Side DishCalories 225 per serving
- Peel and cube your squash (or snag it pre-cut from the store) and toss with 1-2 tsp oil. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Set timer for 15 minutes.
- Next wash and dry your chopped kale. Add to a large bowl and drizzle kale with 1 tsp of your favorite healthy oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns dry kale into a tender and delicious salad green! Set aside.
BALSAMIC BUTTERNUT KALE PANZANELLA - COOKIE AND KATE
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5/5 (16)Total Time 1 hrCategory SaladCalories 511 per serving
- Preheat oven to 420 degrees Fahrenheit with racks in the upper third and lower third of the oven. Line two rimmed baking sheets with parchment paper for easier cleanup (I used one large half-sheet for the butternut and a smaller quarter-sheet for the croutons).
- Roast the squash: On one of your lined baking sheets, toss the cubed butternut in enough olive oil to lightly coat all sides. Sprinkle with salt and pepper and arrange the butternut in a single layer. Roast on the lower third rack until the butternut is tender throughout and caramelized on the edges, about 35 to 40 minutes, tossing at the 20 minute mark when you add the croutons during step 4.
- Prepare the croutons: On your other baking sheet, combine the cubed bread with the seeds and salt. Drizzle on 2 tablespoons olive oil and toss to lightly coat the bread. Don’t worry about trying to get the seeds to stick to the bread, just try to make sure they’re lightly coated in oil. Arrange the mixture in a single layer so no croutons are on top of one another.
- Once you have tossed the butternut and placed it back on the lower rack, place the sheet of croutons on the upper rack. Toast the bread for 10 to 13 minutes, until the edges are golden. Remove the croutons from the oven and check the squash—it will probably need 5 to 10 more minutes before the edges are caramelized. Once the butternut is done, remove the pan from the oven and set it aside to cool.
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4.8/5 (6)Total Time 50 minsCategory SaladCalories 123 per serving
- Evenly spread the squash on a sheet pan and sprinkle with salt and pepper. Place in preheated oven and roast for 25-30 minutes, flipping once.
- Whisk together vegetable broth, apple cider vinegar, dijon mustard, maple syrup, thyme and pepper.Pour dressing over the kale. Massage the kale by squeezing and rubbing the kale for 2-5 minutes or until the kale darkens and softens.
BUTTERNUT SQUASH QUINOA SALAD WITH CRANBERRIES
From wellplated.com
4.9/5 (25)Total Time 45 minsCategory Salad, Side DishCalories 261 per serving
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the red onion in a small bowl and cover with water. Set aside. (This keeps the onion’s flavor but helps soften its harsh bite…and endless onion aftertaste.)
- Place the butternut squash in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss to evenly coat, then spread the squash into a single layer. Bake for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
- While the squash is baking, bring the broth (or water) and quinoa to a boil in a medium pan. If you are using water, add 1/4 teaspoon kosher salt. Once boiling, reduce the heat to a simmer, cover, and let cook 15 minutes, until the water is absorbed. Remove from the heat and let stand with the lid on for 5 minutes. Fluff with a fork, then transfer to a large serving bowl.
- In a small bowl or large measuring cup (or a mason jar with a tight-fitting lid), combine the dressing ingredients: olive oil, vinegar, mustard, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle enough of the dressing over the warm quinoa to moisten it, then stir to combine.
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From cookienameddesire.com
5/5 (8)Total Time 45 minsCategory LunchCalories 500 per serving
- Spread the butternut squash on a baking sheet and toss with the olive oil, tumeric, cumin, salt, and pepper. Arrange the squash so it is in an even layer, Roast for about 15 minutes, or until you can easily turn the squash. Flip, then roast for an additional 10 minutes. Remove and set aside.
- While the squash is roasting, whisk together the neutral oil, apple cider vinegar, yogurt, maple syrup, and minced shallot. Add salt and pepper to taste.
- In a large bowl, toss together the kale, Brussels sprouts, and pepitas together. If you are making this recipe ahead of time, stop at this point, keeping the components separate until you are ready to eat. Do not cut the avocado until you are ready to eat.
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