The best recipes

Kale Salad with Butternut Squash and Almonds

Kale Salad with Butternut Squash and Almonds

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 8 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/2 medium shallot, minced
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups 1/2-inch cubed butternut squash
  • 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
  • 3/4 cup whole almonds, toasted, coarsely chopped

Recipe Preparation

  • Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.

  • Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.

  • Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Recipe by The Bon Appétit Test Kitchen,Photos by Ashley Rodriguez

Nutritional Content

One serving contains: Calories (kcal) 500.0 Fat (g) 43.0 Saturated Fat (g) 6.0 Cholesterol (mg) 5.0 Carbohydrates (g) 25.0 Dietary Fiber (g) 6.0 Total Sugars (g) 4.0 Net Carbs (g) Protein (g) 11.0 Sodium (mg) 130.0Reviews SectionDelicious and pretty easy, after the squash is cut. I agree with the other commenter, a little too oily. I would start by adding only half the dressing (1-2 Tbsp), not 3-4 Tbsp.crimesolvingdevlilBrooklyn, NY11/29/19So delicious! My whole family--including 4 kids--loved this. I left off the cheese, but otherwise made as directed.AnonymousVienna, VA01/10/19Nice flavors. Next time I’d probably make more kale, or I’d wilt it less- I think it needs barely any wilting at all if you massage it. Vinaigrette was a little on the oily side and made more than I needed, so I’d almost halve that. Salad in general was a little oily- again, I think you could use less. But the taste is v good

Watch the video: AUTUMN RECIPE. Roasted Squash with Kale and Chickpeas (May 2022).