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Bon Appétit

Kale Salad With Butternut Squash and Almonds

4.0

(116)

Image may contain Food Dish Meal Plant Bowl Vegetable Cabbage Kale Cutlery and Spoon

This peak fall salad is for when you've overdone it on pie.

Recipe information

  • Yield

    4 Servings

Ingredients

8

tablespoons extra-virgin olive oil

3

tablespoons balsamic vinegar

1

/2 medium shallot, minced

1

teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

1

1/2 cups 1/2-inch cubed butternut squash

1

bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)

3

/4 cup whole almonds, toasted, coarsely chopped

Parmesan (for shaving)

Preparation

  1. Step 1

    Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.

    Step 2

    Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.

    Step 3

    Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Nutrition Per Serving

One serving contains: Calories (kcal) 500.0 Fat (g) 43.0 Saturated Fat (g) 6.0 Cholesterol (mg) 5.0 Carbohydrates (g) 25.0 Dietary Fiber (g) 6.0 Total Sugars (g) 4.0 Net Carbs (g) Protein (g) 11.0 Sodium (mg) 130.0
Explore Bon AppétitSaladKaleLeafy GreensVegetableButternut SquashSquashAlmondNutFallStarterSideGluten-FreeVegetarianHealthyishDinner
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Reviews (116)

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  • Delicious and pretty easy, after the squash is cut. I agree with the other commenter, a little too oily. I would start by adding only half the dressing (1-2 Tbsp), not 3-4 Tbsp.

    • crimesolvingdevlil

    • Brooklyn, NY

    • 11/29/2019

  • So delicious! My whole family--including 4 kids--loved this. I left off the cheese, but otherwise made as directed.

    • Anonymous

    • Vienna, VA

    • 1/11/2019

  • Nice flavors. Next time I’d probably make more kale, or I’d wilt it less- I think it needs barely any wilting at all if you massage it. Vinaigrette was a little on the oily side and made more than I needed, so I’d almost halve that. Salad in general was a little oily- again, I think you could use less. But the taste is v good

    • Anonymous

    • Iowa

    • 10/17/2018