Butternut Squash and Kale Salad with Toasted Breadcrumbs
Inquiring Chef
Inquiring Chef
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Ingredients

  • ¼ cup Olive Oil Butternut Squash and Kale Salad: 2 cups cubed Butternut Squash 1 Tbsp Olive Oil 1 bunch Kale, stems discarded, leaves torn into small pieces or thinly sliced with a knife 2 oz Parmigiano-Reggiano Grated zest from ½ Lemon Toasted Breadcrumbs: 1 Tbsp Butter ½ cup Panko (or other breadcrumbs) Instructions Preheat oven to 400 F. Toss butternut squash in olive oil and season with salt and pepper. Roast on a sheet pan, stirring halfway through, until tender, about 25 minutes. While squash is roasting, melt butter in a skillet and add panko. Toast, stirring constantly, until breadcrumbs turn golden brown and fragrant. Combine lemon juice, honey, mustard. Whisk while adding olive oil (or combine all the ingredients in a mason jar and shake to combine). Season with salt and pepper. Pour half the dressing over the shredded kale and rub it into the leaves with your hands (this is the whole "massage the kale" thing which tenderizes the leaves). When squash is tender, toss with kale. Use a peeler or knife to shave strips of parmesan over the salad. Top with toasted panko and lemon zest and serve with the rest of the dressing. Nutrition Information Serving size: 1 serving (2 cups) Calories: 333 Total Fat: 23 g Carbohydrates: 27 g Sugar: 8 g Sodium: 207 mg Fiber: 4 g Protein: 8 g Cholesterol: 16 mg 3.2.2925

Instructions

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