Fall: Harvest Kale Salad with Roasted Butternut Squash and Apple
Hearty enough for dinner, and it holds up for lunch the next day.
Serves 4 · 15 minutes prep · 20 minutes cook
Ingredients
• 3 cups butternut squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil, divided
• 1/2 teaspoon ground cinnamon
• 1 large bunch kale, stems removed, leaves thinly sliced
• 1 crisp apple, thinly sliced
• 1 cup cooked farro or quinoa, cooked without salt
• 1/4 cup dried cranberries
• 2 tablespoons unsalted roasted pepitas (pumpkin seeds)
• 2 tablespoons apple cider vinegar
• 2 teaspoons pure maple syrup
• 1 teaspoon Dijon mustard
• Black pepper
Directions
1. Heat the oven to 425°F. Toss the squash with 1 teaspoon of the oil and the cinnamon. Roast on a sheet pan 18 to 20 minutes, until tender and browned.
2. Whisk the vinegar, maple syrup, mustard, pepper and remaining 2 teaspoons of oil in a large bowl.
3. Add the kale and massage it with your hands for 1 to 2 minutes, until it darkens and softens.
4. Add the squash, apple, farro and cranberries and toss. Top with the pepitas.
Make it a meal: add sliced grilled chicken breast or a can of no-salt-added chickpeas.
Estimated per serving: 230 calories · 6 g fat · 60 mg sodium · 7 g protein