KALE & BUTTERNUT SQUASH SALAD

December 13, 2016

Kale when it is not prepared well is like, so messed up and bad. Kale when it is prepared well, with its fibers nicely broken up and lots of flavor added in is so good. I am not a health nut, but a kale salad done right is delicious.

It makes me wonder if all the people who say they don’t like kale have had kale at its best. I am guilty of serving a too tough kale dish to my husband before and if that was what I thought of kale as I would not want it either. I think lots of veggie-haters could find themselves liking something like kale fried in bacon fat and mixed in a mac & cheese, or here where it is sauteed and mixed with a chipotle dressing and goat cheese.

kale-butternut-squash-saladKALE & BUTTERNUT SQUASH SALAD
Serves 3 to 4

1 butternut squash, peeled and cubed
4 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon adobo sauce
1/2 teaspoon garlic powder
1 bunch kale, sliced thinly
1  cup black beans
½ cup goat cheese, crumbled
½ pound boneless, skinless chicken breast, cooked and shredded (optional)

Preheat oven to 400 degrees. Arrange butternut squash on a lined baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast for 40 minutes, until slightly browned. Assemble dressing by whisking together 2 tablespoons olive oil, red wine vinegar, dijon mustard, honey, adobo sauce, and garlic powder. Saute kale in a skillet over medium heat with remaining 1 tablespoon of olive oil for 3-4 minutes, until tender. Toss kale and black beans in dressing and top with goat cheese, butternut squash, and shredded chicken (optional).

KALE & BUTTERNUT SQUASH SALAD
 
Author:
Ingredients
  • 1 butternut squash, peeled and cubed
  • 4 tablespoons olive oil, divided
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon adobo sauce
  • ½ teaspoon garlic powder
  • 1 bunch kale, sliced thinly
  • 1 cup black beans
  • ½ cup goat cheese, crumbled
  • ½ pound boneless, skinless chicken breast, cooked and shredded (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Arrange butternut squash on a lined baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast for 40 minutes, until slightly browned.
  3. Assemble dressing by whisking together 2 tablespoons olive oil, red wine vinegar, dijon mustard, honey, adobo sauce, and garlic powder.
  4. Saute kale in a skillet over medium heat with remaining 1 tablespoon of olive oil for 3-4 minutes, until tender.
  5. Toss kale and black beans in dressing and top with goat cheese, butternut squash, and shredded chicken (optional).

Adapted from Joanne Eats Well with Others.

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