BUTTERNUT SQUASH and kale salad
This salad is proof that healthy eating is easy when the ingredients work together to bring out the best in each other. Kale and butternut squash are two such partners, here tossed with a light balsamic vinaigrette.
Serves 4
1 large butternut squash, peeled, seeded and sliced 1 tbsp. brown sugar 1/2 tbsp. olive oil 1/4 tsp. salt Pepper, to taste
Preheat oven to 375 degrees. In a large bowl, toss squash with brown sugar, olive oil, salt and pepper to evenly coat. Transfer to a baking sheet covered with parchment. Roast for 20 minutes or until fork tender. While squash is cooking, prepare dressing: In a small bowl, whisk together olive oil, vinegar and syrup until smooth. Season to taste with salt and pepper. Once squash is done cooking, place in a serving bowl with kale, cranberries and dressing; toss to combine. Top with pepitas and ricotta salata.
1 large bunch Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale) 1 cup rehydrated dried cranberries
1/2 cup toasted, salted pepitas 1/2 cup grated ricotta salata
Vinaigrette 2 tbsp. olive oil 1 tbsp. balsamic vinegar 1 tbsp. agave syrup Salt and pepper, to taste
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