The recipe:

Preheat the oven to 400 degrees. Prep the squash by dicing and kale by removing the stems.

Place the squash and kale on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper and garlic powder. Toss well. Roast for about 20 minutes (or till the squash caramelizes) then remove then place the kale back in for an additional 5 minutes.

While the squash roasts, prep your dressing by combining your dijon, maple syrup, olive oil, lemon, chopped sage, and salt.

Let the squash and kale cool a little bit before combining with dressing, but this salad is meant to be served warm!!

Mix your parm, kale + squash mixture, and dressing together. Enjoy!!

Baked Butternut Squash Kale Maple Salad

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Total Time 30 minutes mins

Course Appetizer, Salad, Side Dish

Servings 2

Ingredients

  

1x2x3x

• ▢ 12-14 ounce butternut squash, diced
• ▢ 6 cups kale, stemmed & finely chopped
• ▢ 3 tablespoon olive oil
• ▢ 1/4 cup grated parmesan
• ▢ garlic powder, to taste for the veggies while they bake

For the Dressing

• ▢ 2 tablespoons olive oil
• ▢ 1/2 lemon, squeezed
• ▢ 1 tablespoon sage, finely chopped
• ▢ 1/2 teaspoon salt

Instructions

 

• Preheat the oven to 400 degrees. Prep the squash by dicing and kale by removing the stems
• Place the squash and kale on the sheet and toss with a tablespoon of olive oil.
• Season with the salt, pepper and garlic powder. Toss well.
• Roast for about 20 minutes (or till the squash caramelizes) then remove then place the kale back in for an additional 5 minutes.
• While the squash roasts, prep your dressing by combining your dijon, maple syrup, olive oil, lemon, chopped sage, and salt.
• Let the squash and kale cool a little bit before combining with dressing, but this salad is meant to be served warm!!
• Mix your parmesan, kale, squash mixture, and dressing together. Enjoy!!

Keyword Butternut Squash, Kale

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