We made this salad last winter and weren’t sure we could find a butternut squash in the middle of summer, but Whole Foods pulled through. You could also use a kobocha squash in place of the butternut. The shredded carrots were included in the prepackaged kale we bought.
This recipe was adapted from Food52.
Ingredients
makes 5 servings
- 1 butternut squash, cubed
- 1 large bunch of kale (2 pre-packaged bags)
- 1/2 cup whole almonds
- 1/2 cup aged white cheddar (or parmesan), grated
- olive oil, for roasting
- salt/pepper
Dressing:
- 1/4 cup olive oil
- juice from 1/2 lemon
Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender, about 40 minutes, tossing with a spatula every 10-15 minutes. Allow to cool.
In a large bowl, mix together kale, almonds, cheese and squash. Whisk together olive oil and lemon juice and toss with salad ingredients.
