Print

Warm Kale Salad


  • Author: Food with Feeling
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: salad
  • Method: cooking
  • Cuisine: American

Ingredients

  • 1 pound of butternut squash, cut into small bite sized pieces
  • 4 tablespoons olive oil, divided
  • ⅓ cup chopped yellow onion
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • 3 teaspoons maple syrup
  • 2 tablespoons balsamic vinegar
  • 8 cups of chopped kale, loosely packed, about 1 large bunch
  • ¼ cup pine nuts
  • 3 ounces goat cheese, crumbled

Instructions

  1. To roast the butternut squash, heat the oven to 400 degrees F. Place the squash on a large baking sheet and toss with 1 tablespoon of olive oil, and salt and pepper to taste. Roast for 15-20 minutes, tossing halfway through. It is done once fork tender
  2. To make the dressing, heat the remaining 3 tablespoons of oil in a medium saute pan over medium heat. Once hot, add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup and cook for an additional 2 minutes.
  3. Transfer the onion mixture to a blender, add in the balsamic vinegar, and blend until mostly smooth.
  4. Add the chopped kale to a large bowl, pour the dressing over top, and massage the dressing into the kale. Massage for a couple of minutes until all of the kale is coated with the dressing and a rich dark green color. Do not skip the massage! It makes the kale much softer and a lot tastier.
  5. Gently toss in the butternut squash, pine nuts, and goat cheese. Serve immediately and ENJOY!