Roasted Butternut Squash Kale Salad

Hearty yet refreshing, it’s perfect for fall and winter entertaining. Everything gets tossed in a tangy red wine vinaigrette and finally topped with an addictive sweet-and-spicy almond crunch.

– Green cabbage – Butternut squash – Extra Virgin Olive Oil – Kosher salt and black pepper – Pure Maple Syrup – Ground cumin – Red pepper flakes – Chopped Kale – Carrots – Chickpeas – Garlic cloves – Red wine vinegar – Pure Maple Syrup – Dijon mustard – Dried oregano

Ingredients

STEP 1

Peel the butternut squash, cut in half, and scoop out the seeds. Slice, crosswise, into ¼” thick half-moon slices. Use a mandoline for even slices (it’s also quicker).

STEP 2

Cut the cabbage in half, then into 1” thick wedges.  Using a Y-shaped vegetable peeler, peel the carrots into wide ribbons.

STEP 3

Toss the squash slices with olive oil, maple syrup, cumin, red pepper flakes, salt, and pepper. Transfer to a rimmed baking sheet.  Toss the cabbage with olive oil, salt, and pepper and transfer to a second baking sheet.

STEP 4

Roast the cabbage and squash for 15 minutes. Flip cabbage wedges and toss the squash.  Continue roasting for 10-13 minutes, until cabbage edges are dark brown and squash is browned on edges and tender.

STEP 5

Make the vinaigrette. Whisk together the garlic, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, and oregano in a bowl.  Stream in the olive oil, whisking as you go, and season with salt and pepper.

STEP 6

Make the almond crunch. In a frying pan over medium, add the almonds, agave, cayenne, salt, and pepper. Stir constantly until browned and caramelized, 2 to 3 minutes. Transfer to parchment paper and squish together. Once set, break into clumps.

STEP 7

Assemble the salad. Add the chopped kale and carrot ribbons to a large bowl. Add the chickpeas and some of the vinaigrette. Toss the ingredients to combine.

STEP 8

Add the roasted squash and cabbage, along with the almond crunch.  Add the remaining vinaigrette and toss again.

SWIPE UP TO SEE FULL RECIPE

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